Chicken Barley Vegetable Soup (RECIPE)

Chicken Barley Vegetable Soup (RECIPE)

Ingredients

• 2 large brown onions (330 g), peeled and diced (or 1 onion and 1 leek)
• 1 tablespoon extra virgin olive oil (Kasadrinos **FREE Bottle**)
• 3 large stalks celery (2 ½ cups), diced
• 4 medium carrots (3 ¾ 2 cups diced pumpkin (approx. 300g)
• 1 kg (6) organic chicken drumsticks, skin removed
• 1 cup (200 g) pearl barley, rinsed
• 2 liters chicken stock 
• 3 cups water
• Pepper
• 1 cup fresh parsley, chives and/or coriander, chopped

Instructions

• 1. Heat a large pot over medium heat. When hot add the onions and the oil and sautee for 5 minutes until the onions soften and start to brown on the edges.

• 2. Add the celery, carrots and pumpkin and sautee for 2-3 minutes, then add chicken drumsticks and sautee for a further 3-4 minutes.

• 3. Add pearl barley, chicken stock and water and bring to the boil

• 4. Place a lid on the pot, turn heat down and simmer for 60 minutes, until the barley is soft and the chicken starts to fall off the bones of the drumsticks

• 5. Remove drumsticks from soup pot and set aside to cool

• 6.When cold, strip the meat off the bones (removing any fat) and add back to the soup along with pepper.

• 7. Taste and adjust seasoning if required

• 8. Just before serving stir through most of the fresh herbs, reserving a little to garnish each bowl.

Enjoy!!

Servings :10
Ready in : 70 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 240kcal

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