Chicken-Barley Soup

• 1 chicken 3 lb. cut into eights
• 2 tablespoons oil
• 11 cups water
• 3 onions mediums, sliced
• 3 teaspoons salt
• 1 teaspoon pepper
• 1 cup barley Medium
• 2 cups diced celery
• parsley cup Minced
• 4 carrots mediums, sliced
• 1 parsnip medium, diced
• 1 cup fresh mushrooms Sliced
• 1 frozen peas pkt, 10 oz.

1. Clean chicken and remove excess fat. Pat dry with paper towels. In an 8-quart pot, over medium high heat, brown chicken in oil. Remove chicken and place in a large bowl. Discard fat remaining in pot. Return chicken pieces to pot and add water, onions, salt, and pepper.
2. Rinse barley with running cold water. Add to soup. Bring soup to a boil.
3. Lower flame, cover, and simmer for 1 1/2 hours or until chicken is fork-tender, stirring occasionally.
4. Remove chicken to a large bowl and refrigerate 30 minutes or until easy to handle. Remove chicken bones and skin and cut meat into bite-size pieces.
5. Skim fat from broth. Add chicken, celery, parsley, carrots, parsnip, mushrooms, and peas. Bring soup to a boil. Lower flame, cover, and simmer 40 minutes. Serve hot.

chicken, oil, water, onions, salt, pepper, barley medium, celery, parsley, carrots, mushrooms, frozen peas

Taken from www.yummly.com/recipe/Chicken-Barley-Soup-1652841 (may not work)