Recipe for: CHICKEN, BARLEY & VEG SOUP
Ingredients:
- 1 litre chicken stock (or use a
stock cube)
- 1 tblsp olive oil
- 1 large onion, finely chopped
- 300-400g mixed root veg – carrots, swede,
celeriac, potato – whatever you’ve got
- 100g pearl barley
- Handful finely-shredded kale or cabbage
(optional)
- Small pieces of leftover chicken (if available)
- Salt & freshly-ground black pepper
Method:
- heat the oil in a large saucepan, add the onion
& sweat gently until soft & golden
- add the root veggies, cover, and leave for ten
minutes to sweat & soften
- add the chicken stock & the barley, bring to
a simmer & cook for 20 minutes, until the veggies & the barley are
cooked & tender
- toss in the kale/ cabbage & the chicken (if
using). Simmer for a few more minutes
to warm through, then taste & season
- serve in warmed, deep bowls
What else you need to know:
- you can very this a lot by adding more or less of
whatever veggies you like, or you can omit them altogether for a chicken
& barley soup
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