Leftover chicken soup

Leftover chicken soup

This simple soup from Amy Elles turns a leftover roast chicken carcass into a hearty soup. It's served with buttery onions, chewy pearl barley and topped with chopped boiled eggs and tomatoes.
  • Total:



  1. Step 1

    Pick as much chicken off the carcass as you can, and then set the meat aside for later
  2. Step 2

    Pop the chicken carcass into a deep saucepan and add the chopped carrots, one of the onions, leeks, peppercorns, salt. Cover with water and bring up to the boil, then turn the heat down to low and simmer for 1 hour 30 minutes
  3. Step 3

    Fry the remaining onion and garlic very slowly in the butter until translucent but not coloured
  4. Step 4

    Rinse the pearl barley several times. Fill a medium-sized saucepan with water and bring to the boil. Add the barley and some salt and cook the barley for 30 minutes. It should be very slightly undercooked. Drain the barley and set aside
  5. Step 5

    Add the pearl barley and reserved chicken to the garlic and onion, and stir to combine
  6. Step 6

    Add the vegetables from the chicken stock then ladle in some of the chicken stock. Taste and add more seasoning if needs be
  7. Step 7

    Bring the soup up to a simmer and cook slowly until the pearl barley is soft
  8. Step 8

    When ready to serve, garnish with the crispy lardons, chopped egg, herbs and tomatoes and don't forget to mop it up with some of your bread