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Ingredients
- 1 chicken breast, bone in or not
- 2 chicken thighs with legs, bone in
- the tops from a bunch of celery or 2 ribs celery, cut into chunks
- 1 carrot, cut into chunks
- 1 onion, cut into chunks
- bouquet garni
- 8 cups water
- salt or chicken base/stock cubes, or use some chicken stock instead of water
- The soup:
- 4 carrots, sliced into half circles
- 4 ribs celery, sliced
- 1 onion, chopped
- 1 can sweet corn, 15oz (450gr), rinsed and drained
- 2 cups (15oz, 450gr), chopped tomatoes, drained
- 1/2 – 3/4 cup pearl barley
- 3 – 4 cups cooked chicken more or less – from making stock
- 6 – 8 cups (48 – 64oz, 1440 – 1920ml) of the chicken stock
View Full Recipe at Thyme for Cooking, the Blog
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