Chicken, Pearl Barley & Wild Garlic Soup

Serve hot, with bread if you like

Main

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• salt
• black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 carrots, diced
• 2 celery sticks, diced
• 1 onion, diced
• 5 bay leaves
• 100ml white wine or dry cider
• 1 litre chicken stock (approx.)
• 1/2 cup pearl barley (about 80-100g)
• handful wild garlic (or spinach), roughly chopped

Wild Garlic

Ingredients

• handful wild garlic
• 1-2 tbsp olive oil
• pinch salt

Steps

1. Season the chicken thighs generously with salt, black pepper and a little olive oil.
2. Heat a large pot over a medium heat. Add the butter and sear the chicken thighs skin-side down until browned and caramelised, about 5-7 minutes.
3. Flip the chicken briefly, then remove and set aside.
4. In the same pot, add the carrots, celery and onion. Add a good pinch of salt and cook for 5-8 minutes until softened.
5. Add the bay leaves and deglaze with the white wine or cider. Let it reduce slightly.
6. Add the pearl barley and pour in the chicken stock. Bring to a simmer.
7. Return the chicken to the pot and simmer gently for about 10 minutes.
8. Remove the chicken, strip the meat from the bones, and return the bones to the pot.
9. Continue simmering for another 15-20 minutes to build flavour.
10. Meanwhile, crush wild garlic paste with the olive oil and salt using a pestle and mortar until roughly combined.
11. Remove and discard the bones and bay leaves.
12. Return the shredded chicken meat to the soup.
13. Stir in the wild garlic paste and the additional chopped wild garlic.
14. Simmer for 2-3 minutes.
15. Taste and adjust the seasoning, then serve hot.

Notes

• you can swap wild garlic for spinach or kale if needed
• the longer the bones simmer, the richer the broth
• barley will continue to thicken the soup as it sits
• loosen with water or stock when reheating