A great way to use up leftover chicken and those vegetables that are sitting around in the
1 turnip, sliced
1 parsnip, sliced
1 leek, sliced
2 carrots, sliced or cubed
2 sticks celery, sliced
Black pepper, to season
Handful parsley, chopped
Method
1) Wash and rinse the pearl barley well in cold water.
2) Place in a pan with the chicken stock and bring to the boil, cover with a lid and simmer for an hour.
3) Add the chicken, onion, turnip and parsnip. Mix well, cook for 20 minutes. Add the leek, carrots,celery and seasoning and simmer for another 10 minutes.
4) Add more stock if needed, season to taste and then serve topped with chopped parsley.
fridge. You can also add noodles when heating up for serving, to make it into a tasty meal.
Serves four.
Ingredients:
200gm pearl barley
1.5 litres chicken stock
4 skinless chicken breasts,chopped
1 onion, sliced1 turnip, sliced
1 parsnip, sliced
1 leek, sliced
2 carrots, sliced or cubed
2 sticks celery, sliced
Black pepper, to season
Handful parsley, chopped
Method
1) Wash and rinse the pearl barley well in cold water.
2) Place in a pan with the chicken stock and bring to the boil, cover with a lid and simmer for an hour.
3) Add the chicken, onion, turnip and parsnip. Mix well, cook for 20 minutes. Add the leek, carrots,celery and seasoning and simmer for another 10 minutes.
4) Add more stock if needed, season to taste and then serve topped with chopped parsley.
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