Tom Kerridge’s warming chicken and pearl barley soup
When it’s chilly outside, make a big batch of this warming chicken soup for a comforting supper, or quick lunch the next day. Filled with goodness - pearly barley, lots of veg and chicken this is the perfect pick me up for a dreary January.
Chicken and pearl barley soup
Serves: 6
Ingredients
4 tbsp olive oil1 onion, diced3 large carrots, peeled and diced3 garlic cloves, peeled and sliced4 celery sticks, diced2 courgettes, diced2 leeks, trimmed, well washed and diced2 litres fresh chicken stock1 litre waterA bunch of thyme sprigs, tied with string2 bay leaves250g pearl barley40g dried porcini mushrooms1.5kg free-range whole chicken, spatchcocked or quartered, skin removed200g cavolo nero, tough stalks removed, chopped roughly250g frozen peasSea salt and freshly ground black pepperExtra-virgin olive oil, to drizzle30g Parmesan, freshly grated, to serve (optional)
Method
1. Heat the olive oil in a large casserole dish over a medium-high heat. Add the onion and carrots and cook, stirring often, for 5 minutes. Add the garlic, celery, courgettes and leeks and cook for a further 5 minutes, or until softened.
2. Pour in the chicken stock and water and add the thyme, bay leaves, pearl barley and dried porcini. Stir and bring to a gentle simmer.
3. Lay the chicken in the casserole, season generously with pepper and simmer gently for 1 hour, turning the chicken over halfway through cooking.
4. Lift the chicken out of the broth onto a plate and allow to cool a little. Remove and discard the thyme and bay leaves from the broth. When the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces.
5. Bring the broth back to a simmer and stir in the cavolo nero and peas. Cook for 2 minutes, then return the chicken to the soup and stir well. Taste to check the seasoning and add salt and pepper if needed.
6. Ladle into warmed bowls and drizzle with extra virgin olive oil. Best served with grated Parmesan.