1 broiler chicken, cut in large pieces
125 ml barley 1/2 cup
1 L boiling water 4 cup
250 ml carrot, chopped 1 cup
125 ml celery, chopped 1/2 cup
50 ml onion, chopped 1/4 cup
salt to taste
1 ml white pepper 1/4 tsp
1 bay leaf
parsley, chopped
375 ml leek, thinly sliced 1 1/2 cup
2 ml thyme 1/2 tsp
250 ml potato, peeled & cubed 1 cup
500 ml milk or light cream 2 cup
Place cut up chicken and barley in a large saucepan and cover with boiling water. Add carrot, celery, onion, salt, pepper, bay leaf and parsley. Cover and let simmer until meat is ready to fall of the bones, about 1 hour. Remove chicken from saucepan and cool until easily handled. Discard bone and skin and chop meat into bite-sized pieces. Skim excess fat from the broth. Add leeks, thyme and potato. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until barley and potato are tender. Add milk and cut-up chicken. Heat through. Remove and discard bay leaf before serving.
Serves 8