← All recipes

🍽️ Hearty Chicken Soup with Pearl Barley, Prunes, and Leek

1115 kcal · 30 min · 4 servings

Hearty Chicken Soup with Pearl Barley, Prunes, and Leek Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the leek in half lengthwise and wash it thoroughly.
  2. 2. Trim off the green tops of the leek and slice the white part into thin rounds.
  3. 3. Peel the onion and dice it into small cubes.
  4. 4. Rinse the chicken and pat it dry with a kitchen towel.
  5. 5. Place the chicken, the heart, and the prunes into a large pot.
  6. 6. Cover everything with water and bring it to a boil.
  7. 7. Skim off the foam that rises to the surface regularly.
  8. 8. After 30 minutes, add the diced onions, pearl barley, salt, and pepper to the pot.
  9. 9. Simmer the soup covered on low heat for another one and a half hours.
  10. 10. After a total cooking time of 1 1/4 hours, add the leek and the liver.
  11. 11. Remove the chicken from the broth and set it aside.
  12. 12. Remove the skin from the chicken.
  13. 13. Carefully separate the meat from the bones.
  14. 14. Slice the chicken meat and the offal into thin strips.
  15. 15. Return the sliced meat and offal to the hot broth.
  16. 16. Season the soup generously with salt and pepper to taste.
  17. 17. Wash the parsley and shake off excess water.
  18. 18. Finely chop the parsley leaves.
  19. 19. Sprinkle the parsley over the finished soup before serving.

Nutrition per serving