
Paul Merrett
from
Market Kitchen
Paul Rankin shares his mother’s recipe for a hearty and warming chicken soup
Paul Rankin shares his mother’s recipe for a hearty and warming chicken soup
Chicken, barley and parsley broth
Method
2. Bring to the boil over a medium heat and skim off any scum that rises to the surface. Add another 300ml cold water (this addition helps to release the scum) and simmer gently for about 2 hours, skimming occasionally.
3. Remove the chicken from the broth and leave to cool.
4. Add the onion, leek carrot, and barley to the broth and simmer for about 30 minutes.
5. When the chicken is cool enough to handle, remove the meat from the carcass. Chop into bite size pieces, and return to the broth. Season with salt and white pepper.
6. Just before serving the broth, add the chopped parsley. Serve with steamed potatoes.
Prep:
15 min
Cook: 2 hrs 30 min
Cook: 2 hrs 30 min
Ingredients
1 x 2.25kg chicken4 litres water
300g onion, chopped
200g leek, including the greens, washed and chopped
100g carrot, grated
100g Barley, soaked in water
1/2 tsp freshly ground white pepper
150g Parsley, finely chopped
steamed floury Potatoes, to serve
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Special offers on wine
Real Italian food for real food lovers




















