Description: A traditional Irish farmhouse broth from County Clare, this comforting soup combines tender chicken, wholesome vegetables, and pearl barley. Simple, nourishing, and full of rustic flavor, it’s a timeless dish perfect for chilly days.
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Serving Size: Serves 4–6
Ingredients
- 1 whole chicken (or 4–6 bone-in chicken thighs)
- 8 cups water or chicken stock
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- ½ cup pearl barley
- 1 bay leaf
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the broth: Place the chicken in a large pot and cover with water or stock. Bring to a boil, then reduce to a gentle simmer. Skim off any foam.
- Add ingredients: Add onion, carrots, celery, garlic, pearl barley, bay leaf, and thyme. Stir well.
- Simmer: Cover and cook gently for 1 hour to 1 hour 15 minutes, until the chicken is tender and barley is cooked.
- Shred chicken: Remove the chicken, allow to cool slightly, then shred the meat and discard bones and skin.
- Finish: Return the shredded chicken to the pot. Season with salt and pepper and simmer for another 10–15 minutes.
- Serve: Ladle into bowls and garnish with fresh parsley.
Serving Suggestion
Serve hot with crusty Irish brown bread or soda bread for a hearty and traditional meal.
