Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Chicken Breasts Without Skin
   2      Quarts        Water
     1/2  Cup           Pearled Barley
   1      Large         Onion -- Chopped
   2      tsp           Poultry Seasoning
   1      tsp           Salt
     1/4  tsp           Pepper
     1/4  tsp           Paprika
   1                    Bay Leaf
   1      Cup           Carrots -- Sliced
     1/2  Cup           Celery -- Chopped
   8      Ounces        Mushrooms -- Sliced
  10      Ounces        Peas, frozen
                        Fresh Parsley

Preparation:

Combine chicken thighs, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover, reduce heat and simmer until chicken is fork-tender, about 45 minutes. Remove chicken; skim fat brom broth unless you're planning to chill the finished soup overnight. The chilled fat could be lifted off just before reheating. Cool chicken; remove meat from bones and dice. Set aside. Add carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring occasionally. Return diced chicken to soup and peas and parsley. Discard bay leaf; Cook until soup is heated throug