Chicken and vegetable soup – country style or creamed – as you like
- 2 chicken carcass (whole chicken stripped of meat) – usually in the deli
- low salt/sodium chicken stock – or plain water is good too
- 1 onion
- 1/2 leek
- 1 carrot – grated
- 2 sticks of celery
- 1/2 cup of pearl barley or for gluten-free option use lentils
- 1/2 cup split pea
- 3 cups of chopped vegetables – potato, kumara, corn, parsnip, yam, pumpkin, green beans, broad beans, courgette (use whatever you have)
- 1 tsp curry powder OR turmeric
- 1 Sprig of either thyme, rosemary, OR bay leaf
- 1 tsp of fresh finely chopped ginger
- 2 tsp crushed garlic
In a pan brown off the chicken carcass. Remove from the pan and add the chopped onion, leek, celery, garlic, and spices, and toss until browned. Set aside.
Use some chicken stock to mix the pan brownings. Pour into a large saucepan or slow cooker with the chicken and all the vegetables, peas, barley herbs and spices. Cover with 1/2 chicken stock and 1/2 water.
Simmer until the chicken falls off the bones.
Remove the bones from the pot and serve.
For the creamy soup – blend before serving.