Chicken Broth for ‘Soups and Stews’

Uncategorized | November 27, 2012 | By

Linzi is running The Season of Soups and Stews challenge on her blog, Lancashire Food. 
Sunday is my day for making soup, it does us for lunch (no big roasts for us!) and there is usually enough left over for me to take some to work to heat up for a couple of days.

With the kind of freezing weather we had yesterday, and the wind and rain before that, soups and stews are very welcome. to warm and fill you up.

Chicken and Pearl Barley Broth

1 onion, peeled and roughly chopped
6 med carrots, peeled and diced
1 tbsp sunflower oil
150g pearl barley, soaked overnight
2 litres of chicken stock
1 tsp of fresh thyme leaves
2 tbsp chopped parsley (if you have any)
salt and freshly ground black pepper

1. Heat the oil and cook the onion over a medium heat until starting to soften.
2. Add the carrots, barley and chicken stock.
3. Season with salt and pepper
4. Bring the broth to a boil, then simmer for about 45mins to 1 hour until the pearl barley is soft
5. Add the thyme and parsley (I didn’t have any but it does add a lovely freshness to the soup) and check the seasoning.
6. If you have any pieces of chicken which you can add to the broth, it can easily be your main meal with some crusty bread.

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Gwen KirkwoodJanicebelleau kitchenkellie@foodtoglowLinzi_Barrow Recent comment authors

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Karen S Booth
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I LOVE LOVE LOVE pearl barley in ALL types of soups and stews, and this recipe looks a winner Janice!

Linzi_Barrow
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Linzi_Barrow

Lovely seasonal recipe, thanks for the entry 🙂

kellie@foodtoglow
Guest

Good looking soup my friend. Pearl barley usually gets kind of forgotten in the vegetable love-in, but what a sturdy backbone to a wholesome Scottish soup. Complementary soluble fibre to the more insoluble fibre in veg too. Sorry, couldn't help myself…The f word.

belleau kitchen
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is there anything more comforting than a bowl of warming chicken soup… love this, packed with flavour and perfect for the big freeze that's on it's way!

Janice
Guest

Funny, my MIL said the same about pearl barley and how we don't have it so often now. We used to make a great 'pot' barley, mushroom and paprika dish in our 70s wholefoodie days.
Kellie – Love my wholefood carbs and fibre, no idea how people can live without them!

Gwen Kirkwood
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Gwen Kirkwood

Strange I just had veg soup with barley in today. Mostly I make my own and I'm rarely without in winter but my daughter has a farm ice cream parlour and serves soups etc so she brought me a dish. Love the barley bits. I write novels with a farming background. Went to Agric college in Lancs. http://www.gwenkirkwood.co.uk

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