A great big hug in a bowl: our ultimate chicken soup recipe is well worth the wait

Yields:

6

Prep Time:

10 mins

Cook Time:

3 hrs

Total Time:

3 hrs 10 mins

• 1. Step 1For the chicken stock, put the chicken in a large saucepan with the peppercorns, carrot, onion and rosemary. Cover with cold water until the chicken is just covered, then bring to a simmer. Simmer for around 1 hour, until the chicken is cooked through. 
  2. Step 2Remove the chicken from the pot and discard the skin, then remove the meat from the bones and set aside. Return the bones to the stock pot and continue to simmer gently for 1 hour, to maximise the flavour. Strain the stock through a sieve to remove the bones and veg and set aside.  
  3. Step 3For the soup, melt the butter in a large saucepan until foaming, then add the bacon. Fry for 4-5min until golden, then add the leeks, carrot and swede. Cook for 6-8min, until starting to soften. Stir in the rosemary sprigs and pearl barley. Shred the reserved chicken and add this to the pan, then top up with enough chicken stock to cover the ingredients. Simmer for 35-40min, or until the pearl barley is tender, adding more stock if necessary. Season well to taste and serve with crusty bread on the side.

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