Yield: 6 servings
|2 pounds||Chicken Breasts Without|
|½ cup||Pearled Barley|
|1 large||Onion -- Chopped|
|2 teaspoons||Poultry Seasoning|
|1 cup||Carrots -- Sliced|
|½ cup||Celery -- Chopped|
|8 ounces||Mushrooms -- Sliced|
|10 ounces||Peas, frozen|
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