Summary

Ingredients

• 1 kg chicken drumstick (s)
• 500 g soup reens, cut into small pieces
• 250 g pearl barley, medium
• 4 medium potato (s)
• 1 bunch parsley, smooth
• 2 bay leaves
• 4 juniper berries
• salt and pepper

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Instructions

1. Make a broth with approx. 1.5-2L cold water, the legs, the soup greens and the spices and simmer on a medium heat for 30-40 minutes.
2. Remove the meat from the stock, chill, pluck and cut into bite-sized pieces.
3. Now add 250 g pearl barley with around 300 - 400 ml water, bring to the boil and then cook covered for 40 minutes on a low heat.
4. Peel and cut the potatoes into small cubes and cook.
5. Chop the parsley and add to the broth. Now you can also season as you like and taste. Return the meat to the soup, as well as the pearl barley and the potatoes and simmer everything for another 10 minutes.