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
For more recipes related to Chicken Barley Soup checkout Clear Chicken Soup, Chicken Shorba, Chicken Noodle Soup, Lemon and Coconut Flavoured Chicken Soup . You can also find more Soups recipes like Tom Kha Gai Cold Watermelon Soup Mexican Corn Soup Spinach And Pea Soup
Chicken Barley Soup Recipe Card
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
Method
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
