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