Chicken Soup with Barley and Ginger
recipe

A comforting chicken soup infused with barley and ginger, perfect for cold days or when you're feeling under the weather.
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients:

- 400 g chicken fillet
- 1 dl barley
- 1 liter chicken broth
- 1 onion
- 2 cloves garlic
- 2 carrots
- 1 piece fresh ginger (about 2 cm)
- 1 dl cabbage (finely chopped)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. Peel and chop the onion, garlic, carrots, and ginger.
2. Heat olive oil in a large pot and add the onion, garlic, and ginger. Sauté for about 5 minutes.
3. Add the chicken fillet and cook until it turns golden brown.
4. Add the carrots, chicken broth, and barley. Bring to a boil, then reduce the heat.
5. Let the soup simmer on low heat for about 20 minutes, or until the barley is cooked.
6. Stir in the chopped cabbage and season with salt and pepper. Let it simmer for another 5 minutes.
7. Serve hot, garnished with fresh herbs.

Nutritional Information (per serving):

- Energy: 320 kcal
- Protein: 30 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 4 g

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