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chicken soup foley's restaurant

★★★★★ 1
a recipe by
Melanie B
Kennesaw, GA

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
serves 8
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chicken soup foley's restaurant

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

How To Make chicken soup foley's restaurant

  • 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.

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