Chicken Soup with Pearl Barley
3 hours 20 minutes
If you have a cold or the flu there is nothing more delicious than a bowl of homemade chicken soup. By adding barley it's a full meal.
Marielle
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Ingredients
Serves: 8
- Stock
- 1 large free range chicken
- 1 onion, halved
- 1 leek, green part only
- 4 carrots, peeled
- 1 bunch celery, outer stalks only
- 1 large tomato, halved
- 1 teaspoon nutmeg
- 1 tablespoon black peppercorns
- 6 bay leaves
- 1 teaspoon dried lovage
- 1 bunch parsley, stems only
- 1 tablespoon salt, or to taste
- Soup
- 1 large swede
- 200g quick-cook barley
- the chicken, diced
- 3 carrots, peeled and diced
- the rest of the celery, sliced
- white part of the leek, sliced
- leaves of the parsley, chopped
Directions
Preparation:20min ›
Cook:3hours ›
Ready in:3hours20min
- Place all the stock ingredients in a stockpot and cover with water. Bring to a boil, reduce heat, cover and simmer at least 2 hours. Let cool slightly.
- Remove the chicken from the stockpot and cut into small pieces, discarding skin and bones. Strain the stock and discard the solids.
- Reheat the stock and add the soup ingredients in the order specified. After adding the chicken, simmer 10 minutes before adding the remaining ingredients. Simmer 15 more minutes or until barley and vegetables are tender. Add the parsley at the last minute.
