Ingredients

• 1 Small leek (thinly sliced)
• 1 large onion (roughly chopped)
• butter
• 1 medium carrot (chopped)
• 3 cobs of corn, kernels removed
• 4 chicken drumsticks, skins removed
• 1/2 cup pearl barley
• 4 bay leaves
• 1 tsp dried thyme
• Juice of 2 lemons/limes
• 8 cups of water
• Salt and pepper to taste

Method

1. Sauté leek and onions in butter until soft
2. Add carrot
3. Add water, bay leaves, thyme, and barley, and bring to boil
4. Place chicken drumsticks in boiling broth. Pressure cook on high for 15 min. Rapid release pressure
5. Remove chicken from broth
6. Add corn kernels
7. Remove chicken flesh from the drumsticks, and add it back in. Heat until warm through, and corn is cooked
8. Serve, adding lemon juice, salt and pepper to taste.