There are germs flying around Pemberton these days. If and when a bug hits, this soup will offer some relief. The key is homemade chicken broth which I try to always have on hand. I have posted my recipe for chicken broth before but I will do it again as it is so important. Carton broth is not an option for me!
Chicken, vegetable and barley soup:
8 cups homemade chicken broth (recipe to follow)
3 Pemberton-grown carrots, chopped
1 cup Pemberton-grown parsley, chopped
4 stalks celery chopped
½ cup cauliflower, very finely diced (optional)
1 large yellow onion, diced
2 tbs pure olive oil
1/3 cup pearl barley
2-3 cups diced cooked Pemberton-raised chicken
2 tsp pepper
2 tsp salt
Sauté all veggies and parsley in olive oil over medium heat until nicely caramelised and soft. Add salt and pepper. Add chicken broth, barley and diced chicken. Bring to boil. Then simmer 20-30 minutes. Enjoy!
After roasting a whole Pemberton-raised chicken, remove meat or most of it.
Place carcass and skin into a large stock pot. To this pot add about 4-6 cups of veggie trimmings.**
Add ¼ cup of whole black peppercorns.
Fill the stock pot with water.
Bring to boil.
Simmer 2-3 hours.
Freeze in containers for later use.
**I collect veggie trimmings each day and put them in a large Ziploc bag and store it in the freezer, adding to the bag each day. I usually add one full Ziploc bag of veggies to the stock pot. Veggie trimmings that commonly get thrown in the bag are: red pepper stems, carrot ends and peels, parsley and cilantro stalks, onion ends (not the brown peel), cauliflower stalks, fennel stalks, celery ends, acorn or butternut squash ends, wilted veggies, etc.) Do NOT add potato peelings or ginger root ends or peel – they will ruin your stock!