Chicken Barley Broth Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken Breasts Without,
Skin,
2 quart: 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 ounce: Mushrooms, Sliced
10 ounce: 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 youre 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
Source from luhu.jp
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 youre 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
Source from luhu.jp
Tags
Poultry