Thursday, December 20, 2012

Chicken barley soup

Chicken barley soup

2 chicken legs, skinned
½ cup barely
1 bay leaf
4-6 black peppercorns
2 medium carrots cut into fingers
1 medium onion, sliced
3inch celery stalk,
Cut into 1-inch pieces
2 tablespoons butter
Salt to taste
¼ teaspoon white pepper powder
½ tablespoon corn flour
1 tablespoon chopped fresh parsley
1 small cucumber, seeded and cubed

Soak the barely in two cups of water for an hour.
Take seven cups of water in heavy bottomed pan and add the bay leaf, peppercorns, carrots onion, celery and chicken to it. Bring it to a boil a lower the heat.
Continue to simmer on medium heat, removing the scum form time to time. Cook for 30-35 minutes on medium heat.
Strain the stock and set it aside. Discard the vegetables.
Drain the water from the soaked barely.
Melt the butter in a non stick pan on low heat, add the barely and cook for 3-4 minutes.
Add the reserved stock and continue cooking for another ½ hour
Add the salt and white pepper powder.
Add the chicken to the barley mixture and simmer for another 3-4 minutes.
Add the corn flour dissolved in half cup of water, cook for   a minute and remove from heat. Add the parsley and stir.
Serve piping hot garnished with cubes of cucumber.

I love chicken and I have added barely to increase the fibre content. The carrots and celery add vitamins A and C. an ideal soup for the whole family as it gives instant energy.

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