Chicken Barley Brothpoultry 2 lb chicken breasts without 1 skin 2 quart water 1/2 cup pearled barley 1 large onion -- chopped 2 teaspoon poultry seasoning 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 bay leaf 1 cup carrots -- sliced 1/2 cup celery -- chopped 8 oz mushrooms -- sliced 10 oz peas, frozen 1 fresh parsley Combine chicken thighs, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover, reduce heat and simmer until chicken is fork-tender, about 45 minutes. Remove chicken; skim fat brom broth unless you're planning to chill the finished soup overnight. The chilled fat could be lifted off just before reheating. Cool chicken; remove meat from bones and dice. Set aside. Add carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring occasionally. Return diced chicken to soup and peas and parsley. Discard bay leaf; Cook until soup is heated through. Recipe By : Herald Journal, Logan, UT |
