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Chicken and barley soup
Chicken and barley soup
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Cozy up with a comforting chicken and barley soup that will warm you up this winter.
Ingredients:
  • 1.2kg whole chicken, excess fat removed
  • 1 brown onion, finely chopped
  • 1 leek, halved lengthways, thinly sliced
  • 1 large carrot, peeled, finely chopped
  • 1 small fennel bulb, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 4 fresh flat-leaf parsley stems
  • 2 fresh thyme sprigs
  • 1 dried bay leaf
  • 1 tsp dried black peppercorns
  • 100g pearl barley
  • 125.00 ml flat-leaf parsley, finely chopped
Instructions:
  • In a large saucepan or stockpot, combine the chicken, onion, leek, carrot, fennel, celery, garlic, parsley stems, thyme sprigs, bay leaf, peppercorns, and 8 cups (2L) of water. Bring to a boil over high heat, then reduce heat to low. Simmer for 2 hours, occasionally skimming off any fat or scum, until chicken is cooked through.
  • Transfer the chicken to a heatproof bowl using tongs. Discard the skin and bones, then roughly shred the chicken.
  • Combine tender chunks of chicken with hearty barley in the simmering soup, allowing the flavors to meld for 30 minutes until the barley reaches a tender perfection.
  • With tongs, remove and discard parsley stems, thyme sprigs, bay leaf, and peppercorns. Sprinkle soup with chopped parsley and serve with bread.

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