This is a heart-warming family recipe for chicken soup, based on one which my Grandma used to make. The easiest time to make this is after a chicken roast dinner so that you can use the bones for the stock and add the leftover meat. Filling and nutritious, it also freezes well (so perfect for pulling out of the freezer when your little ones are under the weather). This soup is all about the stock so get the best you can or make your own.
Suitable for freezing
Preparation and cooking time: 40 minutes
1 medium potato
100g pearl barley
2 pints chicken stock (homemade is best but if you don’t have the time or inclination then look for the best quality and lowest salt option).
350g (roughly 4) boneless and skinless chicken thighs (or leftover meat from a roast chicken)
potato farls and butter to serve
- Peel the vegetables and chop into small (approx 5mm) cubes.
- Put the vegetables, barley and stock into the pan and bring to the boil then turn the heat down and simmer.
- Meanwhile, trim the chicken and chop into small pieces (about 5mm like the veg.). This is easily done with some kitchen scissors. Then add the chicken to the pan.
- Bring the soup up to the boil again then turn the heat down and simmer for around a further 15 minutes or until the chicken is cooked and the barley and vegetables are tender. Depending on your preference and the amount of chicken added, you may wish to add some boiling water at this stage to make the soup a bit thinner.
- Season with pepper to taste and serve with the warmed farls and butter.
Tip: This works well with other root vegetables such as swede and turnip.