Chicken Mushroom Barley Soup Recipe

• 2 1/2 quarts. water
• 3 lbs. chicken parts
• 1 1/2 c. sliced celery
• 1 1/2 c. sliced carrots
• 1/2 c. minced onion
• 2 teaspoon salt
• 1 teaspoon thyme
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 pound mushrooms
• 3/4 c. uncooked barley

1. Place water, chicken, celery, carrot, onion, salt, thyme, bay leaf and pepper in a large saucepan; bring to a boil.
2. Reduce heat and simmer, covered, till the chicken is tender, about 1 hour.
3. Meanwhile, rinse, pat dry and slice mushrooms (should make about 5 1/2 c.); set aside.
4. Strain chicken and vegetables, reserving broth.
5. Remove chicken meat from the bones; cut the chicken into cubes.
6. Return chicken, vegetables and reserved broth to the saucepan, along with the barley and reserved mushrooms; bring to a boil.
7. Reduce heat and simmer, covered, till the barley is tender, about 40 min.
8. Serves 8.

water, chicken parts, celery, carrots, onion, salt, thyme, bay leaf, pepper, mushrooms, barley

Taken from cookeatshare.com/recipes/chicken-mushroom-barley-soup-36197 (may not work)