Nourishing chicken soup

Recipe from: 6/1/2007 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 2
    Garlic Cloves (finely chopped)
  • 1
    Onion (finely chopped)
  • 3
    Carrots (finely sliced)
  • 2
    Celery Sticks (finely sliced)
  • 1
    Thyme Leaves
  • 1
  • 1
    Olive Oil
  • 180
    Pearl Barley
  • 1
    Chicken Stock
  • 4
    Chicken Breasts (on the bone)



In a large pot, sauté 2 finely chopped garlic cloves, one finely chopped onion, 2 finely sliced carrots, 2 finely sliced celery sticks and 1 tbsp thyme leaves in 1 tbsp butter and 1 tbsp olive oil until softened.

Add 180g pearl barley and cook, stirring, for a few minutes.

Pour in 1 litre of home-made chicken stock (or very dilute Marigold vegetable stock), bring to the boil and then reduce to a simmer.

Add four chicken breasts (on the bone) and simmer for 20 minutes.

Remove the chicken, set aside and add another 500ml stock.

Simmer for another 20 minutes or until the barley is cooked through.

Take the chicken off the bone and shred the meat into the soup.

Season to taste, ladle into bowls and serve sprinkled with plenty of chopped flatleaf parsley and, if you like, a little grated Parmesan.


Read more on: poultry  |  soup


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