Tom Kerridge’s Fresh Start: Chicken & pearl barley soup

Name: Tom Kerridge's Fresh Start Chicken Pearl Barley Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Not specified
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery sticks, diced; 1 leek, sliced; 200g pearl barley; 1.5 liters chicken stock; 400g cooked chicken, shredded; Salt and freshly ground black pepper; Handful of fresh parsley, chopped

Dive into the comfort of Tom Kerridge's Fresh Start with his Chicken & Pearl Barley Soup, a heartwarming recipe perfect for chilly days. This dish is not just about the rich flavors but also about the nutritional benefits and ease of preparation. Here's a guide to creating this wholesome meal.

Chicken & Pearl Barley Soup: A Brief Overview This recipe combines the wholesome goodness of pearl barley with the rich flavors of chicken, vegetables, and herbs. It's a nutritious dish that offers a comforting embrace, making it ideal for a cozy dinner or a nutritious lunch option.

Cultural and Historical Context Pearl barley has been a staple in British cuisine for centuries, known for its health benefits and versatility. Combined with chicken, this soup is a modern take on traditional comfort food, showcasing Tom Kerridge's flair for creating nourishing and delicious meals.

Ingredients for the Chicken & Pearl Barley Soup

Olive oil (60ml)
1 onion, diced
Carrots, peeled and diced (3 large)
Garlic cloves, peeled and sliced (3)
Celery sticks, diced (4)
Courgettes, diced (2)
Leeks, trimmed, washed, and diced (2)
Fresh chicken stock (2 litres)
Water (1 litre)
Thyme sprigs, tied with string (a bunch)
Bay leaves (2)
Pearl barley (250g)
Dried porcini mushrooms (40g)
Free-range whole chicken, spatchcocked or quartered, skin removed (1.5kg)
Cavolo nero, tough stalks removed, roughly chopped (200g)
Frozen peas (250g)
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Freshly grated Parmesan (30g, optional)

Preparation Instructions

Begin by heating olive oil in a large casserole dish, adding the onions and carrots to cook until softened.
Introduce garlic, celery, courgettes, and leeks, followed by the chicken stock, water, thyme, bay leaves, pearl barley, and dried porcini.
Place the chicken in the casserole, seasoning well and allowing it to simmer.
Once cooked, shred the chicken into bite-sized pieces, discarding the thyme and bay leaves.
Return the shredded chicken to the broth, adding cavolo nero and peas, and season to taste.
Serve the soup warm, drizzled with extra-virgin olive oil and Parmesan if desired.

Storage and Reheating For best results, store the soup in an airtight container in the refrigerator. When reheating, ensure it's thoroughly warmed through. The soup can also be frozen for up to three months.

Nutritional Information This soup is rich in protein from the chicken, fiber from the pearl barley and vegetables, and vitamins and minerals from the assortment of vegetables used. It's a balanced meal that supports overall health.

FAQ about the Chicken & Pearl Barley Soup

Can I substitute the vegetables? Yes, feel free to use any seasonal vegetables.
Is the soup gluten-free? Pearl barley contains gluten, so it's not suitable for a gluten-free diet.
Can I use another type of mushroom? Absolutely, any dried mushrooms can provide a depth of flavor.

The original recipe belongs to Tom Kerridge, a renowned chef known for his innovative and nourishing British cuisine. For more information on this recipe, visit Tom Kerridge's official website.

Warm up your kitchen with this delightful Chicken & Pearl Barley Soup, a testament to Tom Kerridge's expertise in creating meals that are as nutritious as they are comforting. Whether you're seeking solace on a cold evening or looking for a nutritious meal option, this soup is sure to satisfy.

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