Chicken Soup
Chicken Soup
Ingredients
500g dried soup mix - pearl barley, marrowfat peas, split lentils, split peas
1.2kg of chicken on the bone e.g. thighs, breast, wings
2 chicken stock cubes
Water
2 large carrots peeled and diced
1 large leek – sliced
2 sticks of celery – diced
Salt
Pepper
Method
In a large soup pot, place the chicken, stock cubes and pearl barley mix
Top with cold water until it is 1 inch above the ingredients
Add a good pinch of salt and pepper
Bring this to the boil and start cutting up your carrots, leeks and celery
Give these a rinse to remove any dirt
Using a slotted spoon, skim off the scum and foam, throw this away and you will be left with a lovely broth
Boil for another 30 minutes
If too much liquid has evaporated, top with a little bit more water
Add in the vegetables
Reduce to a simmer for 10 to 15 minutes
Taste and season the soup to your preference
This soup gets tastier with time, so if you can, wait to the next day
