Chicken and Barley soup
Lovely filling Winter warmer goes lovely with plenty of black pepper and Ryvita for dipping!!!
- RYVITA® Dark Rye Crispbread
- Left over chicken from a Roasted Chicken - plus carcase
- Pearl Barley
- Salt and pepper
- Bayleaves, whole onion and peppercorns for the stock
Remove all the meat from the carcase and leave to one side and then put the carcase in a Large soup pan. pour in some cold water - enough to cover the carcase by 3/4 - add the bayleaves, whole onion and peppercorns to the water and boil for a good 30-45 mins. Drain the stock through a collendar to remove all the bones etc. then return the stock to the heat adding the pearl barley, peeled carrots, chopped celery, cooked chicken, onions, salt and pepper to taste and cook until pearl barley is tender. Serve with extra black pepper and Ryvita for dipping YUM