Thick, rich, satisfying, and even unusual. For the first time, I prepared the first course with the addition of prunes. Chicken soup with pearl barley and prunes did not disappoint my family. Using prunes in this recipe adds a sweet touch to the finished dish. The lunch was delicious! The soup is quite thick, with boiled vegetables and a sufficient amount of chicken meat.
Rinse the pearl barley well under running cold water. Fill with water and leave to swell for 5-6 hours (it is convenient to soak the cereal overnight).
Preheat the pan (if you wish, you can add a little vegetable oil), put the chicken meat. Fry until golden brown on all sides over medium heat, about 4-5 minutes on each side.
Pour water into a saucepan (I have a volume of 4 liters). Peel the carrots and add them to the saucepan. Peel the garlic and lightly crush the cloves with a knife. Add the garlic and celery stalk to the saucepan. Send over high heat and bring to a boil.
Dip the fried chicken into boiling water. Stir and salt. Bring to a boil. Cook for 30-40 minutes, until chicken and vegetables, are done. Celery stalks can be removed from the broth in 15-20 minutes, as they are thin and quickly cook.
Remove the cooked chicken and vegetables from the broth and cool slightly.
Peel the onion and cut it into half rings. Dip in a saucepan.
Rinse the pearl barley and prunes. Add both ingredients to the soup. Stir and bring to a boil. Cook over low heat for 35-40 minutes, until the cereals are cooked.
Cut the cooled carrots and celery into cubes.
Separate the chicken from the bones.
Add chicken and chopped vegetables to the soup. Season with salt and black pepper. Stir and bring to a boil. Boil for 1-2 minutes and turn off the heat.
Chop the greens finely and add to the saucepan. Stir. Chicken soup with pearl barley and prunes is ready. Let it brew a little and serve.
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