Chicken Soup Foley's Restaurant
2 photos of Chicken Soup Foley's Restaurant
By
Melanie B
@MelBelle
1
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
6 WW points per serving
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
1whole organic chicken
-
2onions, chopped
-
2carrots, chopped
-
1leek, chopped
-
3 sprig(s)thyme
-
13 1/2 ozpearl barley, uncooked
How to Make Chicken Soup Foley's Restaurant
- 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.
