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Chicken and Barley Soup

Chicken and Barley Soup

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate in the Bot River area of the Overberg, shares his chicken and barley soup recipe with us…

Chicken and Barley Soup

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate shares his chicken and barley soup recipe with us... Recipes Chicken and Barley Soup European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g onions
  • 100g carrots
  • 100g leeks
  • 100g celery sticks
  • 1 whole free-range chicken (about 2,5kg)
  • salt and pepper
  • sprig fresh thyme
  • sprig parsley
  • 1.5kg packet of barley
  • 250g mushrooms
  • 250g cocktail tomatoes

Instructions

  1. Sweat your onion, carrots, leeks and celery in a pot.
  2. Add the whole chicken and cover with water. Add salt and pepper and fresh herbs. When chicken is cooked, remove from pot, cool and then flake. Add barley to pot and cook till tender, then add mushrooms and tomatoes, and the flaked chicken. Adjust thickness of soup by adding water. Season to taste.

Wine suggestion: Gabriëlskloof Sauvignon Blanc

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