Full ingredients list:
- 1 small chicken, skin removed
- 4 sprigs parsley, plus extra, to serve
- 4 carrots, peeled, diced
- 1 1/4 cups pearl barley
- 1/2 teaspoon salt
- cooking oil spray
- 2 leeks, trimmed, sliced
- 4 potatoes, peeled, diced
- 1 tablespoon lemongrass paste
- 1/4 cup chopped chargrilled capsicum
Nutritional information (per serve)
Instructions and steps:
Step 1 Rinse chicken under running water and remove fat (including from cavity). Place chicken in a large saucepan with parsley sprigs, one-third of the carrot and 1/4 cup of the barley. Fill pan with water and bring to boil.
Step 2 Skim off surface foam from liquid in pan. Add salt and reduce heat to low. Simmer for 2 hours or until meat falls from bones.
Step 3 Remove chicken from liquid (stock). Set aside. Strain stock through a sieve over a large bowl. Use a gravy-separating jug to remove fat from stock.
Step 4 Clean pan. Spray with oil and place over medium heat. Add leek and cook until softened. Add strained stock with potato, remaining barley, carrot and lemongrass. Cook for 15 minutes or until vegetables are tender.
Step 5 Meanwhile, roughly chop chicken. Return to soup with capsicum 5 minutes before serving. Heat through and serve with extra parsley sprigs.
About this recipe
First published: September 2013