Chicken Barley Soup Recipe - Very healthy and highly nutritious soup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken legs with bones and skin, Carrots ( गाजर )

Cuisine : Continental

Course : Soup

Chicken Barley Soup

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

Chicken Barley Soup Recipe Card

Chicken Barley Soup
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Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Medium

Ingredients for Chicken Barley Soup

  • Chicken legs with bones and skin 2

  • Carrots 2 medium

  • Onion 1 medium

  • Celery 3 inch stalk

  • Cucumber 1 small

  • Cornflour/ corn starch 1/2 tablespoon

  • Bay leaf 1

  • Black peppercorns 4-6

  • Butter 2 tablespoons

  • Barley 1/2 cup

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Fresh parsley 1 tablespoon

Method

Step 1

Prepare chicken by washing it well taking care that the skin is intact. Peel, wash and cut carrots into one-inch batons.

Step 2

Soak barley in two cups of water for an hour. Peel, wash and slice onion. Wash and cut celery into one-inch pieces. Wash, de-seed and cut cucumber into one-centimeter cubes.

Step 3

Wash and chop parsley. Dissolve cornstarch in half cup of water. Take seven cups of water in a heavy bottom pan, add bay leaf, peppercorns, carrots, onions, celery and chicken to it.

Step 4

Boil on medium heat, removing the scum from time to time. Cook for around half an hour on medium heat. Strain the stock and keep it aside. Take chicken pieces, de-skin and dice the meat. Discard the vegetables.

Step 5

Drain water from the soaked barley. Melt butter in another pan on low heat, add barley and cook for three to four minutes. Add the reserved stock and continue cooking for another half an hour. Season with salt and pepper.

Step 6

Add cooked and diced meat to the barley mixture and simmer for another three to four minutes. Add dissolved cornstarch, cook for a minute and remove from heat. Add chopped parsley and stir. Serve piping hot garnished with cubes of cucumber. 

How to make Chicken Barley Soup

Step 1

Prepare chicken by washing it well taking care that the skin is intact. Peel, wash and cut carrots into one-inch batons.

Step 2

Soak barley in two cups of water for an hour. Peel, wash and slice onion. Wash and cut celery into one-inch pieces. Wash, de-seed and cut cucumber into one-centimeter cubes.

Step 3

Wash and chop parsley. Dissolve cornstarch in half cup of water. Take seven cups of water in a heavy bottom pan, add bay leaf, peppercorns, carrots, onions, celery and chicken to it.

Step 4

Boil on medium heat, removing the scum from time to time. Cook for around half an hour on medium heat. Strain the stock and keep it aside. Take chicken pieces, de-skin and dice the meat. Discard the vegetables.

Step 5

Drain water from the soaked barley. Melt butter in another pan on low heat, add barley and cook for three to four minutes. Add the reserved stock and continue cooking for another half an hour. Season with salt and pepper.

Step 6

Add cooked and diced meat to the barley mixture and simmer for another three to four minutes. Add dissolved cornstarch, cook for a minute and remove from heat. Add chopped parsley and stir. Serve piping hot garnished with cubes of cucumber. 

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