Nutritional information does not include the following ingredients: Olive oil, Brown onion, Pearl barley, Zucchini, Carrot
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Low Fat Chicken and Barley Soup is a yummy dish for those cold nights when you want something to warm you up, but without the guilt.
Method
Heat oil in large fry pan, and add the chicken legs, making sure you brown them all over.
Put chicken legs in large saucepan and set aside.
Place the onion in fry pan and saute until soft then add garlic and cook for 1 minute.
Place the onion and garlic mixture over chicken legs and add stock and all the vegetables.
Simmer for 1 1/4 hours until chicken is tender.
When cooked remove chicken legs from soup and pull all the meat off the bones, return chicken meat to soup and season with salt and pepper to your tastes.
Low Fat Chicken and Barley Soup is suitable to freeze for up to 2 months. Allow to cool to room temperature before 3/4 filling a ziplock bag.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
