Chicken soup recipes| chicken, leek and pearl barley broth

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Chicken, leek and pearl barley broth

Super soup: chicken, leek and pearl barley broth. Photograph by Alan Robinson.

By Mike Robinson

Monday, 08 September 2008

Chicken soup recipe

Chicken, leek and
pearl barley broth

SERVES 4

1 chicken carcass
2 wing-tips
2 drumsticks
2 litres (3 pints) water
4 leeks
2 sticks of celery
1 carrot
1 onion
2 cloves garlic
2 potatoes, peeled
100g (31/2oz) pearl barley
1 tbsp bouillon powder
Salt and pepper

This is one of those heartwarming and delicious concoctions that really cheers you up. You have a healthy, delicious broth that will easily feed four, as well as the huge satisfaction of cooking something that effectively costs nothing.

Take a heavy casserole pot and plonk the chicken carcass and bits in it.

Cover them with the water and simmer for 40 minutes. When all the meat has fallen off the bones (you may have to pick it off the drumsticks and wings) throw the carcass away, leaving a killer stock of chickeny loveliness.

Chop the vegetables and add them to the broth along with the pearl barley and bouillon, then simmer gently for 60 to 70 minutes.

Season at the end and serve when the barley is well cooked.