Chicken Soup with Pearl Barley, Prunes and Leek

Ingredients

• 1 small whole chicken (with heart and liver)
• 10 dried prunes
• 800 g leek
• 1 onion
• 6 tbsp pearl barley
• Salt
• Pepper
• 0.5 bunch Parsley

Instructions

1. 1.

   Halve the leek lengthwise, wash it, cut off the green parts and slice the remaining white part into rounds. Peel and dice the onion. Rinse the chicken, pat dry, and place it in a pot with its heart and prunes. Cover with water and bring to a boil. Skim off foam repeatedly. After 30 minutes add onion cubes, pearl barley, salt and pepper, cover and simmer on low heat for another 1½ hours. After 1¼ hours add the leek and liver. Remove the chicken, skin it, and separate the meat from the bones. Cut the meat and innards into thin strips. Reduce the broth with vegetables in an open pot until it has evaporated about a third of its volume.

2. 2.

   Return the meat to the broth and season strongly. Wash the parsley, shake dry, finely chop the leaves and sprinkle over the stew.