*  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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