Recipe number 12879 is

Chicken Barley Broth

The ingredients are:
2 lb Chicken Breasts Without 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 Fresh Parsley

The recipe yield is:
6 Servings

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


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