Low Fat Chicken and Barley Soup is a yummy dish for those cold nights when you want something to warm you up, but without the guilt.
Low Fat Chicken and Barley Soup
Course: Chicken Recipes, Freezer Cooking, Healthy Living, Jody’s Fav’s, Meats, Recipes, Soups
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tsp Olive oil
750 gram Chicken legs-skinless
1 large Brown onion-finely chopped
2 Garlic cloves -crushed
1500 millilitre Chicken stock
0.5 cup Pearl barley-( 110 grams)
2 Celery sticks-chopped
1 small Zucchini-cut into 1 cm pieces
1 large Carrot-cut into 1 cm pieces
Directions
- Heat oil in large fry pan, and add the chicken legs, making sure you brown them all over.
- Put chicken legs in large saucepan and set aside.
- Place the onion in fry pan and saute until soft then add garlic and cook for 1 minute.
- Place the onion and garlic mixture over chicken legs and add stock and all the vegetables.
- Simmer for 1 1/4 hours until chicken is tender.
- When cooked remove chicken legs from soup and pull all the meat off the bones, return chicken meat to soup and season with salt and pepper to your tastes.
Notes
- Low Fat Chicken and Barley Soup is suitable to freeze for up to 2 months. Allow to cool to room temperature before 3/4 filling a ziplock bag.
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