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
Historians have proved the existence of recipes back into antiquity, at least as far back as the Egyptians, and possibly even further than that. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. Additionally, he informs us how the ancient cooks used a wide range of aromatic flavors, including some that we all recognise for example basil, mint and asafoetida. As our culinary historical trip moves to more modern times there are two recipe books from the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of those days. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new tastes led to an eruption in recipe publications, many of which are now in academic collections. The introduction of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Barley Broth recipe.
