Winter Chicken Soup recipe

Name: Winter Chicken Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: European
Ingredients: 2tbsp olive oil; 1 onion, sliced; 1 large carrot, peeled and finely chopped; 1 leek, rinsed and finely chopped; 2 sticks celery, finely chopped; 5 slices root ginger; 1tsp chilli flakes (or to taste); 1 star anise; 6 free-range chicken thighs, skinless and on the bone; 2 litres (3½pt) good-quality chicken stock; 2 potatoes, peeled and chopped into small chunks; 150g (5oz) pearl barley; 2 handfuls frozen peas; thyme and parsley, to garnish

written by Caxton magazines staff January 9, 2015

Winter Chicken Soup

Serves: 6 Prep Time: 20 mins Cooking Time: 1hr 20mins 1hr 20mins

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 5 voted )

Ingredients

2tbsp olive oil
1 onion, sliced
1 large carrot, peeled and finely chopped
1 leek, rinsed and finely chopped
2 sticks celery, finely chopped
5 slices root ginger
1tsp chilli flakes (or to taste)
1 star anise
6 free-range chicken thighs, skinless and on the bone
2 litres (3½pt) good-quality chicken stock
2 potatoes, peeled and chopped into small chunks
150g (5oz) pearl barley
2 handfuls frozen peas
thyme and parsley, to garnish

Instructions

Heat the oil in a large pan. Add the onion, carrot, leek and celery and sweat over a low heat until softened but not coloured. Add the ginger, chilli and star anise; cook for a few minutes. Season the chicken and add with the stock. Bring to a gentle simmer, turn down the heat, cover and simmer gently for an hour, skimming any scum off the surface with a spoon.
Add the potato and pearl barley 25 minutes before the end of cooking and continue to cook, covered, for the remaining time. Add the peas and cook for another 3 minutes. Season, garnish and serve hot. This will keep in the fridge for 3 days, or freeze for up to 3 months.

233 Calories per serving

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