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 Tbsp. snipped fresh parsley

Cooking 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: