Great chicken soup with a variety of texture and flavours from barley, carrots, corn and onion. Serve with warm bread.
1 (1kg) whole chicken
5 carrots, 3 diced
2 onions, 1 diced
3 stalks celery, with leaves
3/4 cup barley
2 cubes chicken stock
1 red capsicum, diced
1 (400g) tin sweet corn
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Directions Preparation:20min › Cook:1hour20min › Extra time:1hour40min › Ready in:3hours20min
Clean chicken thoroughly in fresh water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavour to the soup. Place crushed chicken and giblets into a large saucepan.
Using a food processor, grate 2 carrots, 1 onion and all of the celery. Add to saucepan and cover chicken with water.
Add barley and continue to cook for another hour.
Remove from heat and carefully remove the chicken and giblets from the saucepan; placing them into a large clean shallow bowl.
Place the remaining carrots and onions that were not grated, stock cubes and capsicum into the saucepan.
Bring to a boil for 5 minutes and then simmer for one hour.
Pull the meat from the chicken and dice. Return chicken meat to saucepan and add sweet corn. Serve when corn heated through.