Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Chicken Breasts Without |
| \N \N | Skin |
| 2 quarts | Water |
| ½ cup | Pearled Barley |
| 1 large | Onion -- Chopped |
| 2 teaspoons | Poultry Seasoning |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Paprika |
| 1 \N | Bay Leaf |
| 1 cup | Carrots -- Sliced |
| ½ cup | Celery -- Chopped |
| 8 ounces | Mushrooms -- Sliced |
| 10 ounces | Peas, frozen |
| \N \N | 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