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Organic Barley Chicken and Leek Soup Recipe
Ingredients:
1 whole small organic or free-range chicken or several chicken thighs and legs
2 lb organic leeks
1 fresh bay leaf
1 large organic carrot, peeled and thickly sliced
10 cups of organic chicken broth
½ cup pearl barley
Organic salt and black pepper
Fresh chopped organic parsley to garnish
Instructions:
Place the organic chicken in a large deep pan, slice half of the organic leeks and place them in pan. Add the bay leaf, a little chopped organic parsley, organic carrot and stock and bring to a boil. Reduce heat and cover. Simmer gently for approximately 1 hour and 30 minutes. Skim off any excess fat at the top of the pan occasionally during simmering.
Leave until slightly cooled and strain the soup into another large pan. Discard all the chicken skin, bones, and vegetables. Shred all the chicken meat and add to the clear stock. Set aside.
Rinse the pearl barley and cook in a separate pan of boiling water for approximately 10 minutes. Drain and rinse again. Add the pearl barley to the stock and the chicken and cook over low heat for approximately 15 to 20 minutes or until the barley is tender. Season with organic salt and pepper to taste.
Serve in warm bowls and garnish with fresh chopped organic parsley.
