How to make Chicken Barley Soup - Nutritious chicken soup with goodness of barley

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Carrots (गाजर)

Cuisine : Fusion

Course : Soups

Chicken Barley Soup Recipe Card

Chicken Barley Soup

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Barley Soup Recipe

  • Chicken legs with bones and skin 2

  • Carrots soaked 1/2 cup

  • Cornflour/ corn starch 1/2 tablespoon

  • Bay leaf 1

  • Black peppercorns 4-6

  • Carrots cut into batons 2 medium

  • Onion sliced 1 medium

  • Celery cut into 1 inch pieces 2 inch stalk

  • Butter 2 tablespoons

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Parsley,chopped 1 tablespoon

  • Cucumber cut into ½ inch cubes 1 small


Step 1

Mix cornflour with half a cup of water and set aside. Take seven cups of water in a deep non stick pan, add bay leaf, peppercorns, carrots, onion, celery and chicken and boil on medium heat, removing the scum from time to time.

Step 2

Cook for around half an hour. Strain the stock and keep it aside. Take chicken pieces out, de-skin and dice the meat. Discard the vegetables. Drain water from the soaked barley. Melt butter in another deep non stick pan on low heat, add barley and sauté for three to four minutes.

Step 3

Add the reserved stock and cook for half an hour. Season with salt and pepper powder. Add the chicken and simmer for another three to four minutes. Add the cornflour mixture and cook for a minute.

Step 4

Remove from heat, add the parsley and stir. Serve piping hot, garnished with cucumber cubes.