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Chicken, Vegetable & Pearl Barley Soup.

May 8, 2011

When I was little, and home sick with a cold, mum used to make this simple but spectacularly tasty soup-stew for me, full of chicken, onion and carrot. it must have had other ingredients, but those are the ones I remember. I don’t think mum ever wrote the recipe down, it was something she just knew. To me it was the most perfect, comforting thing.

When I first made this soup, that soup-stew was what it immediately reminded me of – it’s simple and chunky and hearty, and it tastes so good. I think I’m going to make it a lot, from now on.

The Month of Soup!
Week 1
::: Spiced Roasted Vegetable Soup.

Chicken, Vegetable & Pearl Barley Soup.

Adapted from ::: Chicken & Pearl Barley Soup with Peas, Parsley & Lemon ::: The Sydney Morning Herald, March 2011.

Note ::: The original recipe included 150g fresh peas, but I used 100g frozen peas last time, and it worked really well. I didn’t use any this time (I forgot – oops!) but either way tastes great! If you want to include them, put them in with the shredded chicken at Step 3, then cook for a further 5 mins.

Prep ::: 20 mins, plus 4 hours refrigeration time
Cooking ::: 1 hour 30 mins
Serves ::: 6

1 Tbsp olive oil
2 chicken marylands (or 2 thighs and 2 drumsticks, skin on)
1.5L chicken stock
1 onion, peeled, chopped
2 sticks celery, finely chopped
5 cloves garlic, finely chopped
2 carrots, chopped
1/4 butternut pumpkin, chopped
75g pearl barley
black pepper, to serve

1. Heat olive oil in a large saucepan over a medium heat. Add chicken, skin-side down, and cook for 5 minutes or until skin begins to turn golden.

2. Add stock, onion, celery, garlic, carrot, pumpkin and pearl barley. Bring to the boil, then reduce heat to low and simmer, uncovered, for 1 hour 20 mins, or until chicken is falling away from the bone.

3. Remove chicken to a chopping board. Discard skin, fat and bone. Shred meat and return to soup.

4. Remove pan from heat and let soup cool a little. Refrigerate, covered, for 4 hours, or overnight if time permits. Skim fat from surface of soup, then reheat over a medium heat. Serve sprinkled with freshly ground black pepper.


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