Barley adds a nutty, chewy
note to simple chicken vegetable soup.
Chicken Barley
Soup with Split Peas
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 (see note).
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 8 servings.
Chicken Test for Doneness
(per Washington Fryer Commission, 1994)
No matter what method you
use for cooking chicken, the most accurate test for doneness
is a meat thermometer. Since chicken is never ready to be served
unless it is done, always be sure it is completely cooked. Whole
or bone-in chicken should reach an internal temperature of 180
degrees, and boneless chicken should be cooked to 165 degrees.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.
