A couple of chicken legs and a some frozen veggies are the best way to a comforting soup on a still very wet and cold spring day.
These are soups everyone loved, thick and velvety and when all ingredients are in the pot and cooking, easy.
Barley is not so often used. The starchy grain is giving the soup a creamy touch.
2 chicken legs
1 tsp chicken stock powder
1 bay leave
200 g frozen soup veggies (carrots, celery, leek)
Salt and pepper
1 tsp parsley
Chuck everything, except the parsley in a pot with water so everything is covered and cook until done.