Pearl barley chicken soup

Name: Pearl barley chicken soup
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 400 grams chicken fillet; 1 onion, finely chopped; Half cup chopped leek(white part); 1 cup pearl barley; 2 table spoons thick tomato paste; 3 table spoons dried parsley; 1 tea spoon dried basil; 3 carrots, grated; 1 cup celery stalk, finley chopped; 2 table spoons butter; 2 Chicken bullions(optional); 1 tea spoon black pepper; Half teaspoon turmeric powder; 2 bay leaves; Salt; 2 tablespoons fresh lemon juice

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#workingfromhome

Mina Haghjoo @SpiceIsland2

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Ingredients

1 hour

6 servings

400 gramschicken fillet
1onion, finely chopped
Halfcup chopped leek(white part)
1 cuppearl barley
2table spoons thick tomato paste
3table spoons dried parsley
1 tea spoondried basil
3carrots, grated
1 cupcelery stalk, finley chopped
2table spoons butter
2Chicken bullions(optional)
1 tea spoonblack pepper
Halfteaspoon turmeric powder
2bay leaves
Salt
2 tablespoonsfresh lemon juice

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Steps

1 hour

1

Soak pearl barley overnight in water. It helps barley soup be ready and thick in shorter time.
2

Melt butter in deep non stick pot. Saute onion until it change colour. Add chicken fillet, bay leaves and turmeric and saute until no more pink.Add tomato paste and fry for few minutes for better colour of soup.
3

Now add celery, carrot, leek along with barley and its water. I put carrot, celery and leek in chopper forst. Solve chicken stock bullions in hot water. Add to soup. Cover the pot. Bring to boil. After 30 mintes add dtied herbs. Wait another 10 minutes until soup become tick. Add black pepper and salt (if needed) and lemon juice.
4

Serve soup with crusty bread or plain naan.