Title: Chicken Barley Broth
Categories: Soups, Stews
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.

Recipe By : Herald Journal, Logan, UT

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip