Chicken Soup Foley's Restaurant

Melanie B


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

★★★★★ 1 vote
30 Min
1 Hr 30 Min
Stove Top


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

How to Make Chicken Soup Foley's Restaurant


  • 1Place 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.
  • 2Add the vegetables and the pearl barley to the stock and simmer slowly.
  • 3Skin & bone the chicken. Cut the chicken int o 1 inch dice and add to the soup. Reboil.
  • 4Serve in large bowls with soda bread.
  • 5Chef'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.

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About Chicken Soup Foley's Restaurant

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

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