*  Exported from  MasterCook II  *

                           Chicken Barley Broth

Recipe By     : Herald Journal, Logan, UT
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Chicken Breasts Without Skin
   2      Quarts        Water
     1/2  Cup           Pearled Barley
   1      Large         Onion -- Chopped
   2      tsp           Poultry Seasoning
   1      tsp           Salt
     1/4  tsp           Pepper
     1/4  tsp           Paprika
   1                    Bay Leaf
   1      Cup           Carrots -- Sliced
     1/2  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.


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