Ingredients
– 3 medium leeks, chopped
– 1 tablespoon olive oil
– 700g chicken breast, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 cup barley, rinsed
– 1.5 liters chicken broth
– 250ml cream
– Salt and pepper to taste
– Fresh parsley for garnish
Method
1. Heat olive oil in a large pot over medium heat. Add the leeks and cook until soft.
2. Stir in the garlic and thyme for about 1 minute. Then, add the diced chicken to the pot.
3. Cook until the chicken is no longer pink. Pour in chicken broth and add rinsed barley. Bring to a boil.
4. Reduce heat and let simmer for 30 minutes, or until the barley is cooked.
5. Finally, stir in the cream and season with salt and pepper. Serve hot, garnished with fresh parsley.
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