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Ingredients
- Fresh Parsley
- 10 oz Peas, frozen
- 8 oz Mushrooms -- Sliced
- 1/2 c Celery -- Chopped
- 1 c Carrots -- Sliced
- 1 Bay Leaf
- 1/4 ts Paprika
- 1/4 ts Pepper
- 1 ts Salt
- 2 ts Poultry Seasoning
- 1 lg Onion -- Chopped
- 1/2 c Pearled Barley
- 2 qt Water
- Skin
- 2 lb Chicken Breasts Without
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Directions
Yield: 6 Portionen
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
Weitere Informationen zur Kategorie Barley.
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