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Chicken Barley Soup

VIEWS 501
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Energy (kcal) - 146

Protein (g) - 10

Carbohydrate (g) - 17.7

Fat (g) - 3.4

Khyati's Health-O-Meter Says:

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Adding a boost of protein with the presence of chicken, this soup makes the perfect dinner.

INGREDIENTS:
  • Chicken legs (with bones and skin) -  50 grams
  • Barley (soaked) -  15grams
  • Whole wheat flour -  1 tsp
  • Oats/ragi flour - 1 tsp
  • Bay leaf -  1
  • Black peppercorns -  4-6
  • Carrots cut in batons -  15grams
  • Onion (sliced) - 15grams
  • Celery -  1inch stalk
  • Salt to taste
  • Olive oil -  ½ teaspoon
  • White pepper powder -  ¼ tsp
  • Parsley (chopped) -  ½ tsp
  • Cucumber (cut into ½ inch cubes) -  15grams
DIRECTIONS:
Step 1 Mix wheat flour with half a cup of water and set aside. Take seven cups of water in a deep nonstick 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 ulive oil in another deep nonstick pan on low heat; add barley and saute 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 wheat flour mixture and cook for a minute. Step 4 Remove from heat, add the parsley and stir. Serve piping hot, garnished with cucumber cubes.
  • Recipe Category:
    • Chicken
    Recipe Title:

    Chicken Barley Soup

    Recipe Views:
    501
    Recipe Type:
    Non Veg
    Recipe Kcal:
    146

    Energy
    (kcal)

    10

    Protein
    (g)

    17.7

    Carbohydrate
    (g)

    3.4

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Adding a boost of protein with the presence of chicken, this soup makes the perfect dinner.

    INGREDIENTS:
    • Chicken legs (with bones and skin) -  50 grams
    • Barley (soaked) -  15grams
    • Whole wheat flour -  1 tsp
    • Oats/ragi flour - 1 tsp
    • Bay leaf -  1
    • Black peppercorns -  4-6
    • Carrots cut in batons -  15grams
    • Onion (sliced) - 15grams
    • Celery -  1inch stalk
    • Salt to taste
    • Olive oil -  ½ teaspoon
    • White pepper powder -  ¼ tsp
    • Parsley (chopped) -  ½ tsp
    • Cucumber (cut into ½ inch cubes) -  15grams
    DIRECTIONS:
    Step 1 Mix wheat flour with half a cup of water and set aside. Take seven cups of water in a deep nonstick 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 ulive oil in another deep nonstick pan on low heat; add barley and saute 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 wheat flour mixture and cook for a minute. Step 4 Remove from heat, add the parsley and stir. Serve piping hot, garnished with cucumber cubes.
    Recipe Title: Chicken Barley Soup
  • Recipe Category: Chicken
    • Recipe Views: 501
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 146 (kcal), Protein 10 (g), Carbohydrate 17.7 (g), fat 3.4 (g).





    Khyati's
    Health-O-Meter Says:

    Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Adding a boost of protein with the presence of chicken, this soup makes the perfect dinner.

    INGREDIENTS:
    • Chicken legs (with bones and skin) -  50 grams
    • Barley (soaked) -  15grams
    • Whole wheat flour -  1 tsp
    • Oats/ragi flour - 1 tsp
    • Bay leaf -  1
    • Black peppercorns -  4-6
    • Carrots cut in batons -  15grams
    • Onion (sliced) - 15grams
    • Celery -  1inch stalk
    • Salt to taste
    • Olive oil -  ½ teaspoon
    • White pepper powder -  ¼ tsp
    • Parsley (chopped) -  ½ tsp
    • Cucumber (cut into ½ inch cubes) -  15grams
    DIRECTIONS:
    Step 1 Mix wheat flour with half a cup of water and set aside. Take seven cups of water in a deep nonstick 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 ulive oil in another deep nonstick pan on low heat; add barley and saute 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 wheat flour 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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    Chicken Barley Soup - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 501
    COMMENTS 0

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