2 lb chicken breasts without
1 skin
2 qt 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 oz mushrooms -- sliced
10 oz peas, frozen
1 fresh parsley
Directions
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
Servings: 6 servings
Chicken Barley Broth Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Soup
The History of Recipes
Experts have tracked the existance of recipes way back into distant history, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these ancient cook books were just basic hieroglyphic or cunieform recipes for food preparation.
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We hope you enjoy this Chicken Barley Broth recipe.
