This is a great recipe that uses the left-over chicken carcass from the night before’s roasted chicken dinner.
- roasted whole chicken carcass with some meat
- 4 parlsey sprigs
- 6 to 8 whole peppercorns
- 2 teaspoons salt
- 2 whole garlic cloves
- 2 bay leaves
- 2 to 3 tablespoons olive oil
- 1 cup barley
- 2 large yellow onions
- 15 brown mushrooms
- 1 bunch broccoli
- 1 zucchini
- 3 to 4 carrots
- ½ bunch kale
- 2 teaspoons basil, dry or 2 tablespoons fresh
- 1 teaspoons thyme, dry or 2 tablespoons fresh
For the stock:
Add the chicken carcass to a large stock pot. Fill with water enough to cover the chicken plus a couple inches above the chicken. Cut 1 yellow onion in half, remove skin and add to pot. Chop one carrot into 3 large pieces, add to pot. Add the salt, whole peppercorns, bay leaves, peeled whole garlic cloves and parsley sprigs. Bring to a boil, then reduce heat and simmer for at least an hour, longer if possible.
Drain stock into a second pot, straining through a colander. Let the chicken and veggies in the colander cool. Set aside.
To prepare the soup:
While the stock is simmering, prepare the vegetables. Chop the onion, carrot, broccoli, squash, slice the mushrooms, and thinly slice the kale. Keep veggies in separate piles.
In the saucepan, add the olive oil. Turn on the heat to medium, and add the chopped onion. Cook until the onion is translucent, a few minutes, stirring occasionally.
Now add the barley and 3 or 4 cups of the chicken stock. Bring to a boil, reduce heat, cover the pot and cook about 15 minutes.
Next add the carrots and cook about 5 minutes more. Then add the mushrooms, squash, and broccoli. Continue to simmer on medium high heat.
Now pick out the meat from the colander once cooled enough to handle. Shred meat and discard veggies from the stock. Add the chicken meat to the soup along with the spices. Continue to cook until the barley is soft and the veggies are almost done, adding the kale the last 5 minutes of cooking.
Serve with a fresh salad and/or some bread or rolls.