Chicken Soup
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
1 Onion Chopped into a medium dice
2 Sticks Celery peeled and sliced
1 Large Carrot Peeled and sliced thickly
1 Tablespoon Butter
1.5 litres Good Chicken Stock Either store bought or homemade (See link below to Chicken Stock Recipe)
1/3 Cup Pearl Barley (Optional)
200g Cooked Chicken Shredded or chopped into small chunks
A few sprigs of fresh Parsley Chopped
Click the link for our Chicken Stock Recipe
My mother made a version of this soup for us when we were children and feeling unwell. A light delicious broth with all the goodness from chicken bones, packed with vegetables and hearty barley, you don’t need to be unwell to enjoy it. It is a great standby in the freezer for those days when you are feeling like a pick-me-up or when it is cold and grey outside and you want a vitamin boost.
- Prepare the vegetables by peeling and chopping the onion and peeling and slicing the celery and carrots.
- Melt the butter in a large saucepan over medium heat (one that has a lid and is big enough to accommodate the vegetables and 1.5 litres of liquid). Gently cook the vegetables over a low heat for 5 minutes to soften them.
- Add the stock and bring the liquid up to a simmer. Then add the pearl barley (if using) and cooked chicken, stir the pot, put the lid on and simmer gently on a low heat for 20 minutes.
- When the soup is ready add the chopped parsley and ladle it into bowls.
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2 Comments
Yummy. Lovely that you should remember this soup from your childhood. Would you wash the pearl barley before adding it? xxoo
You can give it a rinse to wash off any dust (though I must say that I usually, lazily, throw it straight in!)