Easy, healthy and super yummy! Perfect for a cold night- pair with your fav bread!
RECIPE:
1/2 cup barley, rinsed
1 tbsp dried mint
1 1/2 pounds / 700g chicken thighs, boneless, skinless
5-6 cups water with salt or stock
1 onion, thinly chopped
2 potatoes, shredded
1 carrot, shredded
1/4 cup noodles (optional)
1/2 cup butternut squash, shredded (optional)
Boil the chicken thighs with stock or water to cover and a good pinch of salt for about 20 minutes.
In the meantime, grate the potatoes, carrot and butternut squash and chop thinly the onion.
Once the chicken is tender, take it out and place it onto a flat plate or a board.
Before you start shredding the chicken, add barley, chopped onion, shredded potatoes, butternut squash and carrot, as well as mint to the cooking pot with the broth. Add some water if needed (I added one more cup).
Then use two forks to shred the chicken into pieces. To do this, you hold the chicken with one fork and pull with the other.
Add the shredded chicken back to the cooking pot and cook at low to medium heat for 30-40 more minutes, adding more water (I didn't need to) and salt if needed.
Serve immediately with chopped parsley and freshly ground black pepper!
6 Servings:
1 point
170 calories
4g fat
15g carbs
19g protein
Original Recipe: https://cleanhealthymeals.com/chicken-barley-soup/
YouTube Video: https://youtu.be/AqXSKchDGqE
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