Boil the chicken meat in a pot with water with medium heat for about 30 minutes to prepare the chicken stock.
Add in the pearl barley into the soup and boil together for another 15 minutes.
Add in onions, celery, parsnip, carrot into the soup and cook until it boils.
Slow down the heat and add in dried basil and stir well.
Lastly, add in white pepper and salt to taste.
Calories (kcal) 297
Carbohydrates (g) 28.5
Protein (g) 30.5
Fat (g) 4.7
Fiber (g) 3.4
Ms. Celeste Lau is a Dietetics Manager Manager, Sunway Medical Centre. Celeste received her credential in Master in Dietetics from Australia. She is a member of Malaysian Dietitians’ Association, member of Nutrition Society of Malaysia, member of PENSMA. She is one of the committee members in MNT Guidelines for Cancer in Adults, Malaysia. She conducts talks, workshops and writing journals to some health magazines. Her special interest is in children health and critical care.