Warm and soothing and perfect for the change in season. Made using our whole organic chicken, this immune-boosting and heart-warming soup is perfect for making in bulk and freezing for last minute meals. We've paired this with classic flavours of carrot, celery, onion, bay leaf and thyme but you could add whatever you have in your fridge.
Place the chicken, 2 stalks celery, 1 carrot, 1 onion cut into quarters, peppercorns, bay leaves, thyme and salt in a large saucepan andand cover with cold water by 1 inch.
Bring to a boil over high heat, then immediately reduce the heat to very low. Cook uncovered, until the chicken is very tender and falling off the bone, around 1 hour.
When cool enough to handle, use tongs to transfer chicken from the pot to a container and shred the meat off the bone.
Strain the broth and discard the veggies.
In the same pot, fry off a diced onion, remaining carrot and celery and fry in a couple of tbsp olive oil on low heat. Cook for 5 mins until cooked but not browned.
Pour chicken broth over the veggies as well as the jarred chicken stock and pearl barley. Check for seasoning.
Bring to boil and reduce to a simmer and cook for 45 mins.
Serve hot and top with fresh herbs and a drizzle of olive oil.
