Season the chicken with salt and pepper.
In a large pot heat the olive oil over a medium heat and brown the chicken all over.
Remove and set aside then add 1 tbsp olive oil and the onion, celery, carrots and cook for 5 min or until the onion is translucent and vegetables softened.
Add the garlic, flour, herbs, salt, and pepper. Stir and cook for 1 min. Add the chicken stock, chicken, and the barley. Stir and increase the heat, bringing the soup to a soft simmer.
Cook for 1 hour or until the chicken is soft enough to pull from the bone.
Carefully remove the chicken from the soup and shred the chicken using two forks – return it to the soup and at this stage add the baby marrow and dill.
If the soup is too chunky or thick to your taste - you can thin it with cream or additional stock.
Serve with a squeeze of lemon juice and a drizzle of olive oil.
Ingredients
Directions
Season the chicken with salt and pepper.
In a large pot heat the olive oil over a medium heat and brown the chicken all over.
Remove and set aside then add 1 tbsp olive oil and the onion, celery, carrots and cook for 5 min or until the onion is translucent and vegetables softened.
Add the garlic, flour, herbs, salt, and pepper. Stir and cook for 1 min. Add the chicken stock, chicken, and the barley. Stir and increase the heat, bringing the soup to a soft simmer.
Cook for 1 hour or until the chicken is soft enough to pull from the bone.
Carefully remove the chicken from the soup and shred the chicken using two forks – return it to the soup and at this stage add the baby marrow and dill.
If the soup is too chunky or thick to your taste - you can thin it with cream or additional stock.
Serve with a squeeze of lemon juice and a drizzle of olive oil.
