After Hallowe’en at home, I was craving my granny’s chicken and vegetable soup. She had told me how to make it a few years ago but it’s never quite the same as when she makes it! It does taste pretty close to the real thing. It’s almost like scotch broth, a clear, unblended soup with pieces of fluffy barley and short bits and shreds of chicken. It requires a little bit of “Soup Mix” steeped overnight, which I have never seen for sale in Germany but it is one of those un-glamourously packaged foods for sale in the supermarket at home. Soup Mix is not just any old packet soup mix, but a particular mix of yellow split peas, red lentils, barley and split green peas. I only had pearl barley so I used that. It’s quite uncomplicated to make, you just need time to let it cook.
- A handful of soup mix, steeped overnight
- Two chicken legs (what I used) or some chicken thighs or some leftover roast chicken or shin beef
- A large carrot, cut into small cubes
- A large parsnip, grated
- A stick of celery chopped finely
- A small onion, chopped finely
- A chicken or vegetable stock cube for a litre and a half of water (can add more after)
- A large handful of parsley torn quite loosely (and keep a few sprigs for decoration)
- Salt and pepper to taste
Put all of the above in a large pot that has a lid (or a slow cooker) and leave on a low heat for a few hours. I did mine in the crockpot overnight on medium and when I lifted the legs out to shred the meat a little bit and discard the bones, most of the meat just fell off back into the pot as I was trying to lift it out! LOL! You can add more water later if it is too stew-y for your liking. It’s supposed to be a broth.
I hope you enjoy it if you would like to try to make it. It freezes really well. I have never tried to make it with the shin beef as yet. I had some for lunch today and it was soooo good :)