Ingredients:
2 lb chicken breasts without
1 skin
2 qt water
1/2 cup pearled barley
1 large onion -- chopped
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 bay leaf
1 cup carrots -- sliced
1/2 cup celery -- chopped
8 oz mushrooms -- sliced
10 oz peas, frozen
1 fresh parsley
Instructions:
Combine chicken thighs, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover,
reduce heat and simmer until chicken is fork-tender, about 45
minutes. Remove chicken; skim fat brom broth unless you're planning
to chill the finished soup overnight. The chilled fat could be
lifted off just before reheating.
Cool chicken; remove meat from bones and dice. Set aside. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes,
stirring occasionally. Return diced chicken to soup and peas and
parsley. Discard bay leaf; Cook until soup is heated through.
Recipe By : Herald Journal, Logan, UT
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog
Chicken Barley Broth Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
