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Chicken Barley Broth

Ingredients
 

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




 
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Preparation
 
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

 

 

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