Chicken Barley Noodle Soup
Hello Dear Friends,
When I say salads and soups, I leave behind an intense preparation process this Ramadan as Kitchen Secrets. This year, as in previous years, I will have delicious and inspiring Ramadan Menus. You will take a 28-day break from worrying about what to cook :)
When I intend to boil chicken for a chicken recipe that will be published soon, I decided to boil it in a little more water and have a practical soup for the evening. No paste, no flour, just chicken and vermicelli taste great with a little parsley, lemon and black pepper.
If you want to add a little more flavor, you can fry the barley noodle in a separate pot with oil and then add water and chicken meat.
See you tomorrow with a new recipe and menu :)
Love…
Ingredients for Chicken Barley Noodle Soup Recipe
• 2 chicken thighs
• 3 Tablespoons of Barley Noodles
• 5,5 glasses of chicken broth
• finely chopped parsley
• salt
• black pepper
Fabrication:
1. Wash the chicken legs, add 5,5 cups of water and a little salt and boil them until the chicken is tender.
2. Take the boiled chicken out of the water and shred it as finely as possible when it cools down a bit.
3. Add the shredded meat and barley vermicelli to the chicken stock boiling over low heat and cook until the vermicelli swell and soften.
4. Without removing from the stove, add finely chopped parsley and black pepper, mix and remove from the stove.
5. Serve with plenty of lemon.
