Chicken soup with barley
Some research claims that barley is the oldest cereal of Indo-Europeans. Although it has lost its former importance in human nutrition, healthy eating trends remind us of it again.
- Put the chicken fillet, bay leaf, thyme and carrot in cold water. When the water boils, add the chicken cubes and cook on low heat for about 20 minutes.
- Strain the soup, cut the chicken and carrots into smaller pieces.
- In the strained clear soup, cook the barley (about 30 minutes) and the sliced celery stalk.
- Towards the end of cooking, add the chicken, carrots and chopped parsley.
Serve the soup with grated parmesan.
Instead of parmesan, serve the soup with another cheese.