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
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.
Add the vegetables and the pearl barley to the stock and simmer slowly.
Skin & bone the chicken. Cut the chicken int o 1 inch dice and add to the soup. Reboil.
Serve in large bowls with soda bread.
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.