Chicken Soup

Chicken Soup

A really easy and nutritious soup, perfect for a winters day. You just put everything in the pan and leave to cook for an hour.

The chicken thighs should still have the bones in but I would remove the skin and excess fat, to prevent the soup from getting too greasy.

It’s probably best to use proper homemade stock, but I just use a few knorr stock pots with hot water.

Hayley Bradley


4 people
  1. 2 carrots
  2. 2 parsnips
  3. 1 large leek
  4. 150 g pearl barley
  5. 1.5 litres chicken stock (I use the knorr stock pots)
  6. 4-6 chicken thighs/drumsticks
  7. 1 tbsp mustard
  8. Fresh flat leaf parsley


1 hour 15 minutes
  1. Chop the veg into large chunks and put in a very large saucepan

  2. Put the chicken, pearl barley, mustard and stock into the saucepan.

  3. Bring to the boil, reduce the heat to simmer and put a lid on the pan. Cook for an hour, stirring every now and then

  4. After an hour take the chicken pieces out and shred the meat off the bones. Put the meat back into the pan.

  5. Chop the parsley and stir through the soup before serving.

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