Sally's roast chicken soup
This is a slow cook recipe – but totally worth the wait!
Serves 6
Ingredients
1 tbsp extra virgin olive oil 3 carrots, diced2 leeks, trimmed and sliced500g potatoes, diced150g pearl barley1 bay leaf1.5 litres hot gluten-free chicken or vegetable stock300g skinless and boneless roast chicken, shredded1 roasted red pepper from a jar, choppedFresh parsley, to garnish
Method
Add the olive oil to a large non-stick saucepan and put it over a medium heat. Add the carrots and leeks and cook until softened. Add the potatoes, barley, bay leaf and stock to the pan. Bring to the boil, then reduce the heat and simmer for 1 hr 15 min.
Now add the cooked roast chicken and pepper to the pan, season with ground black pepper and simmer for a further 10 min. Discard the bay leaf, then divide among 6 bowls and garnish with parsley to serve.