Roast Chicken & Barley Soup
Amanda Hinds of Emeraude and Myrtille Bistro fame has shared her beloved roast chicken soup, perfect for winter evenings.
13 July 2023
Photography: Brad Smith
As long-term fans of the 90's sitcom Seinfeld, we couldn't help but be reminded of that iconic episode where they were obsessed with soup. As funny as it was, we didn’t really get it, Soup? . . . that was until we made this feel-good winter soup from Amanda Hines of Myrtille.
It’s since become a household favourite for those cooler winter nights, and lucky for us it’s unbelievably easy to make.
INGREDIENTS
1.5kg chicken pieces, bone in
2 onions, diced
2 carrots, diced
1 celery stick, diced
1 fennel bulb, diced
4 bacon (or speck) rashers
2 tbsp olive oil
3 thyme sprigs
3 fresh bay leaves
2 tsp mustard seeds
1 tsp of fennel seeds
3/4 cup of white wine
1 cup of barley
4 cups chicken stock
To serve: cream, baby peas, broccoli, chopped green beans, Tuscan cabbage or any other leafy greens, butter
Steps
Preheat oven to 160C. In a ovenproof pot, brown off chicken and onions. Add remaining ingredients, and cook in the oven for 1.5-2 hours.
Remove from oven, and allow to cool enough to handle. Remove bones from chicken, add the meat back to the soup and stir. Season with salt and pepper.
Finish by adding a little cream, baby peas, small florets of broccoli, thinly sliced Tuscan cabbage and a little butter for richness. Serve steaming hot in large bowls with crusty baguette and lashings of butter.
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