Description Edit

Contributed by Stephen Ceideburg

  • Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or dutch oven.
  2. Bring boil.
  3. Cover, reduce heat and simmer until chicken is tender, about minutes.
  4. Remove chicken from broth.
  5. Cool chicken; remove meat from bones and dice.
  6. Add carrots, celery and mushrooms to broth.
  7. Cover; simmer 20 minutes, stirring occasionally.
  8. Return diced chicken to soup mixture with peas and parsley; cook until heated through.

Nutritional information Edit

Per serving :

  • 206 calories (43% from protein, 35% from carbohydrate, 22% from fat) | 18g carbohydrate | 5g fat | 57mg cholesterol | 410mg sodium.
  • Exchanges: ½ vegetable | 1 bread | 2½ meat
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