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:
Ingredients
- 1chicken carcass
- 3carrots, roughly chopped
- 2onions, roughly chopped
- 2leeks, roughly chopped
- black peppercorns
- salt
- 100g of unsalted butter
- 3garlic cloves, crushed
- 60g of pearl barley
- bacon lardons, fried until crisp
- hard-boiled eggs, shelled and roughly chopped
- plum tomatoes, roughly chopped
- fresh herbs, roughly chopped
- bread, to serve, Amy Elles recommends dark rye bread
Instructions
Step 1
Pick as much chicken off the carcass as you can, and then set the meat aside for laterStep 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 minutesStep 3
Fry the remaining onion and garlic very slowly in the butter until translucent but not colouredStep 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 asideStep 5
Add the pearl barley and reserved chicken to the garlic and onion, and stir to combineStep 6
Add the vegetables from the chicken stock then ladle in some of the chicken stock. Taste and add more seasoning if needs beStep 7
Bring the soup up to a simmer and cook slowly until the pearl barley is softStep 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