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, crispy bacon lardons, tomatoes and plenty of fresh herbs.
Ingredients
Metric
Imperial
Chicken soup
- 1 chicken carcass
- 3 carrots, roughly chopped
- 2 onions, roughly chopped
- 2 leeks, roughly chopped
- black peppercorns
- salt
- 100g of unsalted butter
- 3 garlic cloves, crushed
- 60g of pearl barley
To serve
- 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
Method
Pick as much chicken off the carcass as you can, and then set the meat aside for later
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
- 1 chicken carcass
- 3 carrots, roughly chopped
- 2 onions, roughly chopped
- 2 leeks, roughly chopped
- black peppercorns
- salt
Fry the remaining onion and garlic very slowly in the butter until translucent but not coloured
- 100g of unsalted butter
- 3 garlic cloves, crushed
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
- 60g of pearl barley
Add the pearl barley and reserved chicken to the garlic and onion, and stir to combine
Add the vegetables from the chicken stock then ladle in some of the chicken stock. Taste and add more seasoning if needs be
Bring the soup up to a simmer and cook slowly until the pearl barley is soft
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
- 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
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