Now that we're into the winter months, we're in the market for soups. We dreaded soup as kids because we felt it wasn't a proper 'meal', so we're BIG on a super chunky, hearty soup - one that requires chewing! This is easily reheated for lunch, and leftovers can be frozen and reheated for another meal.
JESS'S SOUL FOOD CHICKEN SOUP
INGREDIENTS
8 chicken drumsticks / 1/2c soup mix / 1/2c barley / 1L chicken stock / 4c water /
1 leek / 1 carrot / 2-3 stalks celery / 1 brown onion diced / 2 cloves garlic / Salt & pepper to taste / olive oil
METHOD
Heat olive oil in a big pot; add finely diced onion and garlic, and roughly diced carrot, leek and celery. Cook until onion starts to soften and becomes fragrant. Add chicken stock and water. Add chicken drumsticks and bring to boil. Once boiling, add barley and soup mix. Season as desired (feel free to throw in a bay leaf or two here), and allow to simmer for 45-60 minutes or until barley is cooked. Remove chicken, shred meat off bones, and add chicken meat back into the soup. Simmer for 5 more minutes and serve. Serves 4-6 (adding more chicken or liquid where desired).
A Mama Mizzi tip: 'a small can of creamed corn adds to the flavour of the soup'.