INGREDIENTS
4
Chicken breasts, boneless skinless
3
Carrots, roughly chopped (about 2 cups)
3
stalks Celery
2 tbsp
Dill, fresh
2
Garlic clove
2
Leeks
1/2
Lemon, Juice of
6 cups
Chicken stock
1 cup
Barley
3 tbsp
All-purpose flour
1
Salt & pepper
3 tbsp
Olive oil
1/4 cup
Half-and-half, fat-free