A chicken soup served to convalescents, suitable also those on a light diet.

½ chicken with giblets

2 tablespoons of barley

1 slice of ginger

1 carrot

salt to taste

Wash and remove all the skin and fat from the chicken. Bring to a gentle boil in water.

Cut the giblets into small pieces. Return the chicken and giblets to about a litre of boiling water and add the ginger, washed barley and salt. Cook over low heat for about an hour.

Add the carrot cut into squares and cook for another half hour.