Barley Broth with Chicken
With grains, protein and vegetables all in one, this provides a complete meal! High in protein and low in fat, salt and sugar, this broth will warm you up on cold winter nights!
- 65 min
- Moderate
- 4 Portions
Ingredients
Barley 100 g
Juice of a Lemon 10 ml
Chicken 260 g
Mushrooms 100 g
Leeks 200 g
Chicken Stock Cube 10 g
Water 800 ml
Garlic 10 g
Butter 20 g
Carrots 70 g
Celery 30 g
Lemon Zest 10 g
Parsley 10 g
Instructions
1. Put the barley into a large pan along with juice from a lemon and the chicken stock. Bring to the boil, reduce the heat, then cover and allow to simmer.
2. Grill the chicken for 15-20 minutes and once cooked add to the barley pan.
3. After 40-45 minutes the barley should be cooked and tender - it will look 'puffed.'
4. Cut the mushrooms and leeks.
5. In a pan gently fry garlic and mushrooms in the butter, reduce the heat and add the leeks, carrot and celery, cooking them gently for 2-3 minutes and tossing occasionally.
6. Add the contents of the frying pan to the barley mixture and simmer for a further 5 minutes. Finally, add lemon zest and parsley.
7. Serve in a deep soup bowl.
