Chicken Barley Soup with Split Peas
Barley adds a nutty, chewy note to simple chicken vegetable soup.
1/2 cup barley
5 cups cold water - divided use
1 fresh whole chicken, cut up
4 cups chicken broth
2 onions, sliced
3 carrots, peeled and sliced
3 parsnips, peeled and sliced
3 celery ribs, chopped
6 mushrooms, sliced
1/2 cup split green peas
2 teaspoons fresh dill weed
- Rinse barley then soak in 3 cups cold water for 1 hour. Drain and set aside.
- Meanwhile, clean chicken pieces and place in a large pot with broth and 2 cups water. Bring to a boil, uncovered.
- Add barley, onion, carrots, parsnips, celery, mushrooms and green peas. Return to a boil, stirring often. Reduce heat and simmer gently for 1 hour or until chicken is tender.
- Remove chicken, pull off skin and meat, discard skin and bones and return meat to the pot. Stir in fresh dill weed and heat thoroughly. Serve with added dill weed.
Makes 6 servings.