Name: Chicken Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves: 6+
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

By Rebecca Smith

published 3 January 17

This chicken soup recipe is an easy-to-make kitchen staple. With a bit of ginger an chilli flakes, it is a tasty and warming healthy chicken recipe that feeds the whole family. If you need a smaller portion, you can always freeze the rest! That way you have delicious chicken broth waiting for you whenever you want a quick and nutritious warm healthy dinner recipe that's also a really low calorie recipe. For more cooking inspiration, have a look at our other delicious soup recipes.

HOW TO MAKE CHICKEN SOUP

Method

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.
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.

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

Rebecca Smith

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Serves	6+
Skill	Easy
Preparation Time	20 mins
Cooking Time	1 hours 10 mins
Total Time	1 hours 30 mins

Nutrition Per PortionRDA
Calories	233 Kcal	12%
Fat	5 g	7%
Saturated Fat	1 g	5%

Chicken Soup Recipe

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