Chicken Soup Foley's Restaurant

Melanie B

By
@MelBelle

I took a trip to Ireland November 2011. I picked up this cookbook called A taste of Killarney, compiled by Jane Bergin. This recipe is from Foley's Restaurant, Chef Carol Foley Hartnett.
6 WW points per serving


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1
whole organic chicken
2
onions, chopped
2
carrots, chopped
1
leek, chopped
3 sprig(s)
thyme
13 1/2 oz
pearl barley, uncooked

Directions Step-By-Step

1
Place chicken in a large pot. Add 4 liters (4 1/2 quarts water. Brig to a boil and skim off the fat. Season with salt and pepper and simmer slowly until chicken is cooked. Remove chicken.
2
Add the vegetables and the pearl barley to the stock and simmer slowly.
3
Skin & bone the chicken. Cut the chicken int o 1 inch dice and add to the soup. Reboil.
4
Serve in large bowls with soda bread.
5
Chef's a a child growing up, we had a small farm at the back of the restaurant, so we had everything on our doorstep. My father would take a chicken and prepare it for my mother to make this wonderful broth which was a cure for all our ails.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Irish
Other Tag: Healthy