CHICKEN SOUP RECIPE
Every time I make this recipe it always reminds me of being little and sitting in my Nan's kitchen helping her make this. It has to be my favourite soup of all time, and is always so so tasty and gives you a lovely warm comfort glow when you need it.
1.5 pints of chicken stock
Left over chicken from the Sunday roast
1 onion
3 carrots
1 leek
2 celery sticks
1/2 cup of barley
1 teaspoon of sea salt
1/2 teaspoon of freshly ground black pepper
METHOD
1. See following link for the chicken stock recipe
If you don't have time to do this, don't worry just dissolve 1 or 2 chicken stock cubes in 1.5 pints of boiling water instead, but add a couple of bay leaves into the mix. Remember to remove the bay leaves once cooked though.
2. In a small pan, bring the barley to a boil and leave like that for about 10 minutes, drain and rinse with cold water.
3. Chop all the vegetables into chunky pieces and pop into a large pan along with the chicken, chicken stock, barley, sea salt, pepper and parsley. Give it a quick stir to get all the flavours mixed together, pop on the pan lid and bring to boil. Once boiled turn heat down so soup is left to simmer for about 40 minutes.
4. Serve immediately with fresh crusty bread and loads of butter and enjoy.
NOTES
: If you don't have any left over roast chicken don't worry, just use some pre cooked chicken breast instead.
