Anti-Cold Soup for cold Fall and Winter Days.
Rinse the barley flakes under clear water and soak overnight.
Boil the chicken breast with onion, salt, turmeric, and 1 liter of water until cooked.
Pull the chicken breast apart with a fork and save the chicken stock for later.
Fry the onion, add the pressed garlic cloves, and fry for a minute.
Now add turmeric, grated carrot, tomato purée and stir.
Add a little of the chicken stock.
Add pepper and barley flakes and fry for 4 – 5 minutes.
Pour in all the chicken stock and simmer for 1/2 hour, stirring from time to time and adding a little water if necessary.
After 1/2 hour, add the pulled chicken breast and simmer for a further 15 minutes.
Add salt and pepper to taste.
Season with the parsley and freshly squeezed lime to finish.