1 1/2 cups barley, soaked in cool water for an hour
4 pieces of chicken (drumsticks or wings)
1 1/2 cups shredded carrots
1 peeled and quartered onion
2 chopped celery stalks
1-2 garlic cloves
1/4 teaspoon turmeric
2 bay leaves
Salt and black pepper
2-3 tablespoons of fresh lime/lemon juice
Chopped flat-leaf parsley for garnish
Arrange the quartered onions at the bottom of the stockpot, add the chicken, celery, garlic, bay leaf, turmeric, salt and pepper. Add enough water to cover all of the ingredients, bring to a boil on medium-high. Reduce the heat, cover and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked.
Remove the pot from the heat and let cool. Drain the soup and pour into a bowl for later use. Separate the chicken from the bones and shred into small pieces.
Place the soaked and drained barley in a large pot, add the strained chicken soup and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar and cook for 45 minutes.
To the pot add the shredded chicken and the shredded carrots, stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat.
In the last 15 minutes of cooking add the lemon juice.
Serve the soup in a large bowl.