Chicken Soup with a Kick

Feeling a bit under the weather? Or just wanting some comfort soup? The ginger slices give this soup a spicy kick! Here is something easy I whipped up (Marlene).

Ingredients
4 skinless chicken thighs (bone-in)
1 tbsp vegetable oil
3 slices of gingerroot
8 cups of water
1 celery stick, diced
1/2 big onion, diced
2 carrots, diced
1/2 tbsp dried parsley
1 bay leaf
1/2 cup pearl barley
salt & pepper to taste

Instructions
1. Cut some of the chicken meat off the bones and keep both. Put oil into hot pan and fry up the chicken and the bones and the slices of ginger. Fry for 5-7 minutes.

2. In a soup pot, put in the rest of the ingredients (except the chicken mixture and the pearl barley), and bring to a boil. Reduce heat to low.

3. Dump in all the chicken mixture and the pearl barley. Simmer at a slow boil for approx 15 minutes.

4. Take out all the chicken and bones. Scrape all the chicken meat off the bones and shred all the chicken meat– set this meat aside, discard the bones.

5. Continue slow cooking at low for 30-45 minutes, until the barley is cooked. When you are ready to serve, remove the slices of ginger and the bay leaf, return the chicken meat to the soup. Serve and enjoy!