Winter Chicken Soup recipe
Home RecipesChicken Winter Chicken Soup recipe

Winter Chicken Soup recipe

written by Caxton magazines staff January 9, 2015
Winter Chicken Soup recipe

Chicken soup recipe

Winter Chicken Soup

Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 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

  1. 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.
  2. 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

More from woman&home Posts:

0 comment
1
Facebook Twitter Google + Pinterest
Caxton magazines staff

Send this to a friend