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Chicken Barley Broth

Southern.Crockpot's picture
Ingredients
  Onions 4 Ounce (125 Grams)
  Leeks 4 Ounce (125 Grams)
  Carrots 2 Ounce (75 Grams)
  Chicken stock cubes 2
  Water 1 1⁄2 Pint (850 Milliliter)
  Chicken drumstick 4 Ounce, skin removed (125 Grams)
  Dried mixed herbs 1 Teaspoon (Leveled)
  Barley 1⁄2 Ounce, soaked overnight (15 Grams)
Directions

GETTING READY
1. Finely dice carrots, onion and leeks.

MAKING
2. Into a saucepan of water, crumble stock cube and bring liquid to a boil.
3. Add chicken, diced vegetables and herbs; simmer for 30 minutes.
4. Spoon chicken pieces and remove from saucepan; separate meat from bones and dice finely.
5. Stir in barley and bring broth back to boiling.
6. Return boneless chicken meat back to the saucepan; simmer for another 20 minutes.

FINALISING
7. Let chicken broth cool down and then divide into 4 equal portions.
8. Store in individual containers and freeze until served.

SERVING
9. Remove required portion from freezer and defrost.
10. In a small saucepan, heat broth until it boils.
11. Serve piping hot chicken broth with garlic bread and salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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