Carrot, Chicken and Barley Soup
Over a year ago
3,228 views
Ingredients
- 1tbsp vegetable oil
- 450g Carrots peeled and sliced
- 1 Leek sliced
- 1.2 litres chicken stock
- 75g Pearl barley
- 175g cooked chicken torn into pieces
- 175g cooked potatoes. cubed
- 100g cooked vegetables (peas/beansbroccoli)
Accompaniment
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Description
The next time you’re having a roast chicken, this soup is the ideal thing for the next day. It’s a delicious, warming soup for any time of year
Method
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1
Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins.
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2
Add the stock, pearl barley, chicken and potatoes and season well.
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3
Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender.
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4
Stir in the cooked vegetables, return to the boil and simmer for 1 min.
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5
Stir in the parsley and season to taste.
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6
Ladle into bowls and serve.
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7
Pick all the chicken that you can off a chicken carcass and set aside.
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8
Place the chicken bones and skin in a large pan, cover with about 2.4ltr (4pts) water, add a bay leaf if you like, then bring to the boil.
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9
Cover and simmer for 30 mins to extract all the goodness from the bones, then remove the lid and simmer for a further 40mins or so or until the liquid has reduced by half.
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10
Strain to remove the bones then leave to stand for 5 mins.
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11
Use a spoon to skim off any excess fat which rises to the surface of the stock.
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12
It’s now ready to use but can be stored in the fridge for upto 4 days or frozen for upto 6 months.
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