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Chicken barley soup.

Chicken Barley Soup Use leftover chicken or turkey to make this light broth-based soup. 3 tablespoons butter or margarine 1 large onion, thinly sliced 1 clove garlic, pressed or minced 1-1/2 quarts regular-strength chicken broth 1/4 cup barley 1/8 teaspoon anise seed 3 small carroets, peeled 3 medium-size oranges 2 cups shredded cooked chicken or turkey Fresh parsley sprigs, optional

In a 3- to 4-quart pan, melt the butter over medium heat. Add onion and garlic; stir until onion is limp. Add broth, barley, and anise seed. Cover and simmer until barley is tender to bite, about 30 minutes.

Cut carrots into 1/4-inch slices and add to broth; continue simmering, covered, until carrots are tender to bite, about 10 minutes longer.

Grate enough peel from oranges to make 1/4 teaspoon. Cut peel and white membrane from oranges and cut segments free. When carrots are done, add orange peel, orange segments, and chicken. Simmer, covered, until chicken is hot, about 5 minutes longer. Garnish with parsley. Serves 4.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Morgan, Deborah
Publication:Sunset
Date:Jan 1, 1984
Words:172
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