Packed with seasonal vegetables, pearl barley, and chicken, this soup will warm you up over the cooler months.
2 tbsp olive oil
2 leeks, white parts only, sliced
2 garlic cloves, chopped
3 shallots, peeled and sliced
1 free-range chicken
1 cup pearl barley
2 bay leaves
1 cup swede, peeled and julienne
1 cup parsnips, peeled and julienne
1 cup carrots, peeled and julienne
2 celery stalks, chopped
½ cup parsley leaves, chopped
Heat oil in a large, heavy saucepan (big enough to fit whole chicken) over medium heat. Add leeks, garlic, and shallots and cook, stirring, for 3-4 minutes or until soft and onions start to caramelise. Add chicken, 2 litres of water, pearl barley, and bay leaves and bring to the boil. Reduce heat and gently simmer for 1 hour, using a spoon to skim any foam off liquid’s surface. Remove chicken; let cool slightly.
Return soup to heat; add swedes, parsnips, carrots, and celery and simmer until vegetables are tender. Remove and discard chicken skin. Shred chicken meat from the bones and return meat to soup. Season with sea salt and freshly ground black pepper. Stir through the parsley and serve.