Chicken & Barley Soup (Canadian—New Brunswick

   “Hudson Bay” White Lammas Wheat

“Hudson Bay” White Lammas Wheat

French Canadians were early Palouse Country explorers and many settled in the Walla Walla area (“Frenchtown”) and Oregon’s Willamette Valley were retired workers for the Hudson’s Bay Company at Ft. Vancouver and other posts maintained by “The Honorable Company” throughout the Pacific Northwest. HBC Governor Sir George Simpson personally brought the region’s first commercially raised grains— English White Lammas, on his first personal inspection of Columbia Department operations in 1825. 


Chicken & Barley Soup (Canadian—New Brunswick)

½ teaspoon pepper

1 cup carrots sliced

1 bay leaf

½ cup celery chopped

1 teaspoon salt

¼ teaspoon paprika

2 tablespoons fresh parsley cut

½ lbs. chicken 

10 ounces frozen peas

2 quarts water

 ½ lb. mushrooms sliced

½ cup pearl barley  

2 tsp poultry seasoning

1 med onion chopped

 

Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika, and bay leaf in large kettle and bring to boil. Cover, reduce heat, and simmer approximately 1 hour until chicken is tender. Remove chicken from broth. Cook chicken, remove meat from bones and dice. Add carrots, celery, and mushrooms to broth. Cover and simmer 20 minutes, stirring occasionally. Return diced chicken to soup mixture with peas and parsley; cook until heated through.