Chicken Soup
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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

Ingredients

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

Method

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

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

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    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

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

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    Chop the parsley and stir through the soup before serving.

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