Chicken barley soup

For 4-6 servings

200 g chicken breast
200 g leeks
200 g carrots
200 g pearl barley
Skaj’s chicken without glutamate
200 g zucchini
30 g butter – Olive oil – Salt


Soak the barley for about an hour in cold water.  Trim and wash the carrots and zucchini and cut them into slices. Wash the leek and cut it into julienne strips; meanwhile prepare the stock by dissolving about 4 tablespoons of Skaj’s chicken without glutamate in 2 liters of hot water. Sauté leeks and carrots in a saucepan with the butter and a tablespoon of oil. Dice the chicken breast after taking off the skin and central bone, and add it to the rest.  Let the chicken simmer and add the hot stock. Add the salt, cover and cook the soup over low heat for about 20 minutes, then add the drained barley and cook for about half an hour, adding the sliced zucchini 5 minutes before it’s ready. Serve with Parmigiano cheese on the side.


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