Barley chicken soup
Description
Hearty and aromatic soup. This soup can be made any time of the year. It's delicious, nutritious, full of vegetables and large chunks of chicken meat. Instead of chicken, you can use turkey, or try beef or pork. The vegetables, like the meat, are cut into large pieces—a distinctive feature of this dish. Serve the soup hot.
Instructions
- 1
Step 1
1. Melt butter in a saucepan. Slice carrots and celery into half-rings, mince garlic. Cut onion into cubes. Add onion first and cook for 4-5 minutes, then add garlic and sauté for another minute. Add carrots and celery, cook for 5-7 minutes.
- 2
Step 2
2. Add the pearl barley and stir, sauté for 1-2 minutes.
- 3
Step 3
3. Pour in the broth, add the chicken fillet or any other boneless chicken meat. Add the bay leaf and chopped fresh herbs, except for parsley.
- 4
Step 4
4. After boiling, simmer the soup for 1 hour over low heat, then remove the meat, cut it into pieces, and return it to the pot. Finely chop the parsley and add it to the soup.
- 5
Step 5
5. Cook the soup for a few more minutes, then season with salt and pepper to taste.
- 6
Step 6
6. Serve the ready soup immediately.