Ingredients:
Stephen Ceideburg
2 1/2 lb To 3 pounds chicken or
-turkey parts
2 qt Water
1/2 cup Pearl barley, uncooked
1 medium Onion, chopped
2 tsp Poultry seasoning
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Bay leaf
1 cup Sliced carrots
1/2 cup Chopped celery
1/2 lb Mushrooms, sliced (2 1/2
-cups)
10 oz Frozen peas
2 tbsp Snipped fresh parsley
Instructions:
Combine chicken, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in large kettle or Dutch oven. Bring
boil. Cover, reduce heat and simmer until chicken is tender, about
minutes. Remove chicken from broth. Cool chicken; remove meat from
bones and dice. Add carrots, celery and mushrooms to broth. Cover;
simmer 20 minutes, stirring occasionally. Return diced chicken to
soup mixture with peas and parsley; cook until heated through.
Per serving (based on 8 servings): 206 calories (43 percent from
protein, 35 percent from carbohydrate, 22 percent from fat), grams
protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams
cholesterol,
410 milligrams sodium.
Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
Servings: 6
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