Ingredients:
6 cups chicken stock
1 cup cooked chicken, shredded finely
½ cup celery, finely diced (about 3 sticks)
3 Tbsp. barley, washed and drained
1 Tbsp. onion, finely diced
3 eggs, beaten
juice of 1 large lemon
salt and pepper to taste
Method:
1. In a large pot, heat some oil and fry the onions until soft, then stir in the celery and fry for about 5 minutes. Add in the stock and barley and bring to boil and cook until barley is cooked, about for 15 minutes. Stir in the chicken and simmer for another 10-15 minutes.
2. Mix the lemon juice to the egg mixture and a ladleful of the warm chicken soup. Stir this mixture into the soup, season with salt and pepper. Do not let soup boil once you've added the egg mixture as this will cause the eggs to curdle. Remove from heat and serve with lemon slices.
