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  Recipe Home » Diabetic » NEW BRUNSWICK BARLEY SOUP
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  NEW BRUNSWICK BARLEY SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 234
Ingredients:
2-1/2 to 3 pounds chicken or turkey parts
2 quarts water
1/2 C. 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 C. sliced carrots
1/2 C. chopped celery
1/2 pound mushrooms, sliced (2-1/2 C.)
10 oz. frozen peas
2 Tbls. snipped fresh parsley
Instructions:
Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or Dutch oven. Bring to 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.
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