Recipe - Chicken Barley Broth

2 pound Chicken Breasts Without
Skin
2 qt Water
One half cup Pearled Barley
1 lg Onion Chopped
2 teaspoon Poultry Seasoning
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Paprika
1 Bay Leaf
1 cup Carrots Sliced
One half cup Celery Chopped
8 ounce Mushrooms Sliced
10 ounce 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 forktender, 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 minced 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