| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups, Stews |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken Breasts Without |
|
|
Skin |
| 2 |
qt |
Water |
| 1/2 |
c |
Pearled Barley |
| 1 |
lg |
Onion — Chopped |
| 2 |
ts |
Poultry Seasoning |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
| 1 |
|
Bay Leaf |
| 1 |
c |
Carrots — Sliced |
| 1/2 |
c |
Celery — Chopped |
| 8 |
oz |
Mushrooms — Sliced |
| 10 |
oz |
Peas, frozen |
|
|
Fresh Parsley |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”