I love the way you can create a healthy and comforting meal out of the leftovers of another. I have used leftover hot deli chicken to make this soup, but you can also use what’s left of your Sunday roast. You’ll see I have only added in half the vegetables at the beginning – this will give you the flavour, then adding the rest at the end will give you both colour and texture.
- 1 chicken frame with meat
- 2.5L water
- 2 chicken stock pods
- ¾ cup barley
- 1 leek, trimmed and finely sliced
- 1 large carrot, peeled and grated
- 2 stalks celery, finely sliced
- Sea salt and cracked pepper
- ¼ cup parsley, chopped
- Place the chicken frame in a large saucepan and add the water. Simmer for 20 minutes. Remove the frame and set aside until cool. Remove the chicken meat.
- Add the stock pods, barley and half of the leek, carrot and celery. Simmer all together for 20 minutes.
- Return the chicken meat to the pot with the remaining vegetables and simmer a further 10 minutes until the barley is tender. Season to taste and add the parsley just before serving.
Take a look at this smoked ham hock soup recipe here.