New Brunswick Barley Soup Recipe

Step 1

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

Things You'll Need

  • 2 1/2lb To 3 pounds chicken or
  • -turkey parts
  • 2qt Water
  • 1/2c Pearl barley, uncooked
  • 1md Onion, chopped
  • 2ts Poultry seasoning
  • 1ts Salt
  • 1/4ts Pepper
  • 1/4ts Paprika
  • 1 Bay leaf
  • 1c Sliced carrots
  • 1/2c Chopped celery
  • 1/2lb Mushrooms, sliced (2 1/2
  • -cups)
  • 10oz Frozen peas
  • 2tb Snipped fresh parsley

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