Chicken, vegetable and barley soup
Skinless chicken drumstick
240 g, or lovely legs, (750g purchased), fat trimmed
1 medium, finely chopped
2 clove(s), crushed
½ cup(s), (110g)
2 individual, chopped
1 small, cut into 1cm pieces
1 large, cut into 1cm pieces
- Heat the oil in a medium non-stick frying pan over high heat. Add the chicken legs and cook for 5 minutes or until browned. Remove from heat and place in a large saucepan. Add onion to the frying pan and cook, stirring, for 3–5 minutes or until softened. Add the garlic and cook for 1 minute. Add onion mixture to the saucepan with the chicken.
- Add the stock, pearl barley, celery, zucchini and carrot to saucepan and bring to the boil. Reduce heat to low and simmer, covered, for 1¼ hours or until the chicken is tender.
- Using tongs, remove chicken legs from soup. Allow to cool slightly before removing meat from bones. Discard bones. Chop chicken meat and return to the soup. Season with salt and freshly ground black pepper. Ladle soup into bowls and serve.