Corn and Sweet Pepper Soup
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Corn and Sweet Pepper Soup
Ingredients
- Skin-On Chicken Breasts - 1 piece
- Pearl barley - 3.5 oz
- Carrot - 2 pieces
- Onion - 1 piece
- Orange Bell Peppers - 1 piece
- Vegetable Oil - 2 spoons
- Canned Corn - 3.5 oz
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Marjoram - to taste
Step by Step guide
Step 1
Wash the chicken breast, cover it with 2 liters of water, and boil for 1 hour. Then strain the broth and separate the fillet from the bone.
Step 2
Bring the broth back to a boil, add the rinsed pearl barley, and cook for 20 minutes.
Step 3
Wash the carrot, peel it, and cut it into matchsticks. Peel the onion and chop it finely. Wash the sweet pepper, dry it, cut it in half lengthwise, and remove the stem and seeds. Cut the flesh into matchsticks.
Step 4
In a skillet, heat the oil and sauté the carrots for 3 minutes. Add the onion and bell pepper, and sauté for another 3 minutes. Transfer to a pot with the broth and pearl barley.
Step 5
Bring to a boil and cook for 3 minutes. Add canned corn, season with salt and pepper, sprinkle with marjoram, and cook covered for 5 minutes.
Step 6
Cut the chicken fillet into pieces and arrange them on serving plates. Then pour the soup over, garnish with parsley, and serve.
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