• Aug
  • 04
  • 2015

barley and chicken soup

I am a HUGE soup lover! I could eat soup for breakfast, lunch and dinner! I just found this amazing soup recipe through a friend from a Facebook cooking group, so happy to come across new soup recipes. Please hit me with some of your favourites too. They are so nice especially in this cold wintery weather.

 

RECIPE FOR BARLEY AND CHICKEN SOUP
Adapted from Coles Magazine, with slight modifications
Serves: 6
Prep time: 15mins
Cook time: 2 hours

 

Ingredients
1kg chicken (I use chicken maryland pieces with bones)
1 brown onion, finely chopped
1 leek, thinly sliced
1 large carrot, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
4 flat leaf parsley stems
2 thyme sprigs
1 dried bay leaf
1 tsp peppercorns (or pepper)
1/2 cup pearl barley
some chopped coriander
2L water (or more)
Salt to taste

 

Method

1. In a large stockpot, saute with some oil; onions, leek, carrot, celery, garlic, parsley and coriander.
2. Then add the chicken pieces and water. Place over high heat and bring to a boil. Reduce heat and simmer for 1.5 hours.
3. Use tong and transfer chicken pieces into a bowl. Remove and discard skin and bones. Coarsely shred the chicken.
4. Add barley and chicken pieces into soup and cook for another 30 minutes or until barley is tender. Add salt and pepper to taste.

 

 

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