Chicken Soup

Name: Chicken Soup
Total time: 4500 s
Yield: 4 people
Cuisine: British
Ingredients: 2 carrots; 2 parsnips; 1 large leek; 150 g pearl barley; 1.5 litres chicken stock (I use the knorr stock pots); 4-6 chicken thighs/drumsticks; 1 tbsp mustard; Fresh flat leaf parsley

Hayley Bradley @Hayley_eats

Bristol, UK

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.

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 @Hayley_eats

Bristol, UK

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.

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.

Saved

Ingredients

1 hour 15 minutes

4 people

2carrots
2parsnips
1large leek
150 gpearl barley
1.5 litreschicken stock (I use the knorr stock pots)
4-6chicken thighs/drumsticks
1 tbspmustard
Fresh flat leaf parsley

Saved

Steps

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.