Chicken Broth with Grubs and Herbs

Summary

Ingredients

• 500 g chicken
• 1 ½ liters water
• 400 g carrot (s)
• 1 onion (s)
• 1 bunch spring onion (s)
• 1 bunch parsley
• 1 bunch chives
• salt and pepper
• 1 bay leaf
• 3 allspice grains
• 100 g pearl barley, fine

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Instructions

1. Peel and chop the onion.
2. Put the chicken with the onion, allspice, bay leaf and a little salt in a saucepan, cover with 1.5 liters of water and cook for an hour to create a nice chicken broth. If you have to go fast, you can also use ready-made broth, but we like the freshly cooked broth better. Strain and also pick up the chicken.
3. Bring the broth to the boil, add the pearl barley and bring to the boil once. Then let it soak for 45 minutes over a low heat. In the meantime, peel the carrots, cut them into small pieces and add them after the 45 minutes. Cook for 7 minutes. Chop the spring onions, parsley and chives and mix into the soup. Then remove the meat from the chicken and add it. Season the soup to taste.
4. You can also use a bunch of soup greens as a vegetable.