Feeling a bit under the weather This classic chicken soup is sure to cure whatever ails you.
- Remove and discard skin and bones from chicken. Shred meat.
- Heat oil in saucepan over medium-high heat. Add leek, carrot and celery. Cook, stirring, for 5 minutes or until leek is tender. Add stock and 3 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, skimming surface, for 25 to 30 minutes or until vegetables and barley are tender.
- Add chicken. Cook for 10 minutes or until chicken is heated through. Stir in parsley. Season with salt and pepper. Serve.
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Mixing Bowl Set
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