I’ve heard that chicken soup is good for “all that ails you”. I can’t think of the reasoning behind it, but I couldn’t agree more! Especially this recipe, of which I have reaped the benefits for as long as I can remember. Another of my Mother’s amazing soup recipes mmm.
I used to be terrified of touching raw meat, especially chicken. It just made my skin crawl and I was always far too squeamish. There have been many comedy moments, when I’ve attempted to wash a whole chicken, wearing full length rubber gloves (and still shrieking with terror) and I’ve been known to persuade other people to do it for me, with the promise of a lovely bowl of soup as a reward :p. Thankfully, however, I seem to have grown out of that phase!
This is the easiest soup I’ve ever made, because the preparation is so quick. Heres what I do (serves 6 easily):
1 medium whole chicken
4 chicken stock cubes
1 large leek, chopped as fine or as chunky as you desire!
1 half cup barley (just a plain coffee mug, that’s plenty)
1 half cup white long grain rice
Wash the chicken (hopefully minus any traumatic episodes), put it in your soup pot.
Fill with water until the chicken is covered.
Add the stock cubes, leek, barley and rice, and season well!
Bring to a boil then simmer for 1 hour and 30mins.
Remove the chicken from the pot and stir the soup thoroughly, looking for any small bones that may have fallen off.
Cook for another 15 mins then serve, with pieces of chicken.
You could tear apart and put all the chicken pieces back into the soup, but we usually just keep it separate from the soup and add as much or as little chicken to our bowls upon serving.
This soup is so flavoursome and comforting. It freezes amazingly too. Perfect for breaking up a crap day at work, with a steaming hot bowl and some crusty, buttery bread! Mmmmm. Enjoy! 🙂