Pearl barley with chicken, carrots and thyme

Ingredients

For 1 serving

• Pearl barley60 g
• Chicken breast140 g
• Carrots1
• Celery40 g
• Onion30 g
• Chicken broth450 ml
• Extra virgin olive oil10 g
• Thyme2 g
• Parsley5 g
• Saltto taste

Contains: gluten, celery,

Method

1. Warm the chicken stock and keep it hot over the lowest heat. Peel the carrot, wash the celery and finely chop both with the onion; cut the chicken breast into dice of about 1.5 cm and rinse the pearl barley.
2. Heat the olive oil in a saucepan over medium heat and fry the chopped vegetables with the thyme leaves for 5 minutes, until soft and the onion is translucent.
3. Add the barley and chicken with a pinch of salt and cook for 3 minutes, stirring, until the chicken is white on all sides.
4. Cook for 35 minutes over medium heat, adding the hot stock a ladle at a time and stirring often, until the barley is tender and creamy. Adjust the salt at the end.
5. Turn off the heat, finish with chopped parsley and rest for a minute before serving.