Yield: 6 servings
|½ cup||Dried pearl barley|
|1 \N||Chicken (2-2.5 lb), cut into quarters|
|4 cups||Defatted chicken broth|
|2 larges||Onions, cut into 1/2\" pieces|
|3 mediums||Carrots, cut into 1/4\" rounds|
|3 mediums||Parsnips, cut into 1/2\" rounds|
|3 \N||Celery ribs, cut into 1/2\" pieces|
|6 mediums||Mushrooms, each cut into 6 pieces|
|½ cup||Dried green or yellow split peas|
|2 teaspoons||Chopped fresh dill|
Chicken broth is added along with water to give this soup a more intense flavor. Don't cook the chicken for more than the one hour called for, or it will dry out and become tough.
1. Rinse, then soak the barley in cold water for ½ hour. Drain and set aside.
2. Clean the chicken well and place in a large, heavy soup pot. Add the chicken broth and water to cover the bird, then bring to a boil over high heat, uncovered. When the liquid starts to boil, add the barley and all remaining ingredients except the dill; stir. When the soup returns to a boil, reduce heat to a gentle simmer and cook, partially covered, for 1 hour or until the chicken is cooked through and vegetables are tender, stirring occasionally.
3. Remove the chicken from the pot. When cool enough to handle, discard the skin, shred the meat into large pieces and return about a third of it to the pot. (Save the remaining meat for another use, such as a salad.) Just before serving, stir in the dill.
Per serving: 366 calories, 11 grams fat, 35 miiligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95