Chicken barley broth

Yield: 6 servings

Measure Ingredient
2 pounds Chicken Breasts Without
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 Bay Leaf
1 cup Carrots -- Sliced
½ cup Celery -- Chopped
8 ounces Mushrooms -- Sliced
10 ounces Peas, frozen
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

Similar recipes