Chicken Barley Broth Recipe

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Chicken Barley Broth

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Ingredients:
2 Pounds Chicken Breasts Without Skin
2 Quarts 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 Ounces Mushrooms -- Sliced
10 Ounces Peas, frozen
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.