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Winter Chicken Soup

by Rebecca Smith on Monday, 13 October 2014

Easy chicken soup with vegetables, herbs and ginger will warm you up on a cold day

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  • Serves 6

  • Prep time 20 mins

  • Cooking time 1 hr 10 mins

  • Total time 1 hr 30 mins

  • Skill level Easy

  • Calories 233 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 2tbsp olive oil
  • 1 onion, sliced
  • 1 large carrot, peeled and finely chopped
  • 1 leek, rinsed and finely chopped
  • 2 sticks celery, finely chopped
  • 5 slices root ginger
  • 1tsp chilli flakes (or to taste)
  • 1 star anise
  • 6 free-range chicken thighs, skinless and on the bone
  • 2 litres (3½pt) good-quality chicken stock
  • 2 potatoes, peeled and chopped into small chunks
  • 150g (5oz) pearl barley
  • 2 handfuls frozen peas
  • thyme and parsley, to garnish

Preparation

  1. Heat the oil in a large pan. Add the onion, carrot, leek and celery and sweat over a low heat until softened but not coloured. Add the ginger, chilli and star anise; cook for a few minutes. Season the chicken and add with the stock. Bring to a gentle simmer, turn down the heat, cover and simmer gently for an hour, skimming any scum off the surface with a spoon.

  2. Add the potato and pearl barley 25 minutes before the end of cooking and continue to cook, covered, for the remaining time. Add the peas and cook for another 3 minutes. Season, garnish and serve hot. This will keep in the fridge for 3 days, or freeze for up to 3 months.