A restorative chicken soup from ” The Weekend Cook” by Angela Hartnett.
Ingredients
- 1 medium chicken ( about 1.4 kg), cut into eight pieces
- 1 large carrot peeled and cut into large dice
- 1 celery stick cut into large dice
- 1 onion peeled and quartered
- 1 bay leaf
- 150 g pearl barley rinsed
- 1 leek trimmed and finely sliced
- 50 g soft dried prunes chopped, to serve
- sea salt and freshly ground black pepper
Servings:
Instructions
- Put the chicken in a large pan with two litres of cold water. Place over a high heat and bring the water to the boil then reduce the heat to a simmer. Skim away any residue that has risen to the surface of the water.
- Add the diced vegetables, the onion quarters and the bay leaf. Season with salt and pepper. Cook and a low simmer for 1 1/2 to 2 hours until you have a lovely tasty stock.
- Strain the stock into a separate pan. Reserve the chicken and set aside but discard the vegetables. Place the stock on a medium heat, add the pearl barley and sliced leek and allow to simmer for 25-30 minutes until the barley and leeks are tender.
- While the barley is cooking shred the chicken meat, discarding the bones and skin. Add the meat back into the soup once the barley and leeks are cooked.
- To serve, divide the chopped prunes equally between your serving bowls. Ladle over the soup making sure the chicken and leeks are equally divided between each bowl. Serve immediately.
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