this is the second time i've prepared this dish. i got it from Yummy Magazine but as usual, i tweaked it to suit my cooking style. I think it's perfect for cool late night dinners or as an 'in-between-mea'l treat for grumbling tummies! here's how i did it, feel free to modify it and make it your own:
Ingredients:
4 skinless chicken breasts with bones
2 small white onions, 1 chopped, the other halved
6 garlic cloves, chopped
2 tspns. dried thyme
2 tbspns olive oil
6 small potatoes, peeled and cut into 1/2 inch cubes [immerse in water]
3 small carrots, cut up like the potatoes
1 large can crushed tomatoes [i used capri brand]
1 large can whole corn kernels [i used delmonte]
1/2 cup barley
salt and pepper to taste
1. rub the chicken with salt
2. in a large pot, bring to a boil 2 liters of water, put in chicken, halved onion, and some of the garlic, when the chicken is fully cooked, remove from the broth and let it cool.
3. transfer chicken broth into a bowl. using the same pot, saute chopped onions, remaining garlic, and thyme in olive oil
4. when softened, pour in chicken broth and bring to a boil, add crushed tomatoes, corn, and barley. continuously simmer and stir occasionally for around 30 minutes [for barley to cook thoroughly]
5. while waiting, debone chicken breasts and cut into chunks or shred into strands [whichever you prefer] and set aside.
5. add potatoes, carrots, simmer for another 15 minutes or until veggies are tender. add chicken chunks or strands, season soup with salt and pepper
serve it hot with toasted bread and garlic butter.
some tips:
- i added cubed chorizo bilbao, this second time to make it more yummy
- don't worry if the soup seems thin at first, the barley and the potatoes will soak it up and thicken the soup
- this dish tastes better the longer you keep it, so you can prepare it even a day before you intend to serve it.
- add a few drops of tabasco for that extra kick
- top it with freshly grated parmesan, if you like cheese. =P
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