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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 5 |
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A chicken and vegetable soup I made up based on a few different recipes and what was in the cupboard/fridge. This one has barley and pasta making it hearty and filling. Perfect with baked bread. Ingredients:
1 chicken carcass |
2 cups of chopped raw chicken, i used breast and thigh |
1 large carrot, chopped roughly |
2 -3 large potatoes, chopped roughly |
1 -2 celery rib, chopped finely |
1 medium onion, roughly chopped |
2 teaspoons dried basil |
4 tablespoons olive oil |
salt |
pepper |
2 large garlic cloves, finely chopped |
2 chicken stock cubes |
3/4 cup pearl barley |
1 -1 1/2 cup pasta (i used spagetti broken up into smaller pieces) |
2 1/2 liters boiling water |
Directions:
1. Heat oil in a large pot.
2. Add chopped onion, garlic carrots and potatos, fry on medium heat until onions go clear, add basil, salt, pepper, fry for a few minutes.
3. Pour in water and add broken up stock cubes.
4. Stir well until cubes have dissolve.
5. Add chicken frame and chicken pieces.Cover Cook over medium simmer for 30 minutes. Remove chicken frame.
6. Add barley simmer for another 30 minutes,. add another cup of boiling water if soup looks too thick.
7. Add past, cover, cook for 15 minute. Check barley and pasta are soft.
8. Serve with fresh baked bread.
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