Chicken soup with dill and barley

85 min · 4 servings · 283 kcal

Astrid Kvist · @astridkvist

Chicken soup is what three countries are searching for this week. Six ingredients. The broth never boils, so it stays clear.

Ingredients

• chicken thighs, bone in, skinless600 g
• pearl barley80 g
• carrots2 pc
• celery sticks2 pc
• onion1 pc
• bay leaf1 pc
• water1500 ml
• dill15 g
• sea salt1 to taste

Instructions

1. Put the chicken, the halved onion and the bay leaf in a pot with 1.5 l cold water. Bring to a simmer. Skim.
2. Simmer 40 minutes, uncovered. Never let it boil.
3. Lift out the chicken. Strain the broth back into the pot. Discard the onion and the bay leaf.
4. Add the rinsed barley, the carrots in coins and the celery in slices. Simmer 25 minutes, until the barley is tender.
5. Pull the chicken off the bones in large pieces. Return it to the pot.
6. Salt to taste. Chop the dill and stir it in off the heat.

Per serving