Chicken barley broth
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Chicken barley broth
  Chicken    Barley    Poultry  
Last updated 6/12/2012 12:49:13 AM. Recipe ID 10537. Report a problem with this recipe.
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      Title: Chicken barley broth
 Categories: Poultry
      Yield: 6 Servings
 
      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
 
  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.
  
  




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Recipe ID 10537 (Apr 03, 2005)

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