2 large brown onions (330 g), peeled and diced (or 1 onion and 1 leek)
1 tablespoon extra virgin olive oil
3 large stalks celery (2 ½ cups), diced
4 medium carrots (3 ¾ cups), diced
2 cups diced pumpkin (approx. 300g)
1 kg (6) organic chicken drumsticks, skin removed
1 cup (200 g) pearl barley, rinsed
2 litres chicken stock (I like Massels concentrated Chicken liquid stock)
3 cups water
Pepper
1 cup fresh parsley, chives and/or coriander, chopped
Instructions
Heat a large pot over medium heat. When hot add the onions and the oil and sautee for 5 minutes until the onions soften and start to brown on the edges.
Add the celery, carrots and pumpkin and sautee for 2-3 minutes, then add chicken drumsticks and sautee for a further 3-4 minutes.
Add pearl barley, chicken stock and water and bring to the boil
Place a lid on the pot, turn heat down and simmer for 60 minutes, until the barley is soft and the chicken starts to fall off the bones of the drumsticks
Remove drumsticks from soup pot and set aside to cool
When cold, strip the meat off the bones (removing any fat) and add back to the soup along with pepper
Taste and adjust seasoning if required
Just before serving stir through most of the fresh herbs, reserving a little to garnish each bowl.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/07/04/chicken-barley-and-vegetable-soup/