Carrot, Chicken and Barley Soup
The next time you’re having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at familyfoodmagazine.co.uk.
Ingredients
- 15ml / 1 tbsp vegetable oil
- 450g / 1lb carrots, peeled and sliced
- 1 leek, cleaned and sliced
- 1.2lt / 2pt chicken stock
- 75g / 3oz pearl barley
- 175g / 6oz cooked chicken, broken into bite sized chunks
- 175g / 6oz cooked potatoes, chopped
- 100g / 4oz cooked vegetables (such as peas, broccoli, or green beans)
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