Nana's Chicken and Barley Soup
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Nana's Chicken and Barley Soup
Recipe by Michael Weldon
Ingredients
soup base
1 whole Coles chicken
1 onion, diced
1 carrot, diced
2 celery, diced
½ bunch parsley, leaves chopped stalks saved
3 garlic cloves
1 thumb size piece of ginger, sliced
2tbs Coles chicken stock powder
Large Raco pot
finishing the soup
1 cup pearl barley
1 onion, diced finely
1 carrot, diced finely
1 celery stalk, diced
½ fennel diced finely
1 thumb sized piece of ginger, diced
1 lemon, juice
Method
Combine all the soup base ingredients in large saucepan. Cover with cold water. Place over a medium heat and bring up to the simmer. Simmer for 15 minutes then turn off the heat and allow the liquid to cool fully.
Remove the chicken from the shop base and pick all the meat off the bone.
Strain the soup base and place back over the stove. Bring to the simmer then add the pear barley. After cooking barley for 15 minutes add the vegetables and cook until the barley is hydrated the vegetables are cooked. Taste the soup and season with salt if needed. turn off the soup, add the lemon and chopped parsley. Serve hot with a slice of toast on the side.
