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Cornfed Chicken and Barley Soup


Cornfed Chicken and Barley Soup

A perfect combination of chicken and barley makes for a perfect winter soup.

Recipe details
Serves:   4


  1. 8 cups chicken stock
  2. 1 x 500g pack Game Farm Cornfed chicken drumsticks
  3. 1 medium onion, quartered
  4. 8 garlic cloves, peeled
  5. 2 bay leaves
  6. 6 sprigs fresh thyme
  7. 12 sprigs fresh flat-leaf parsley, plus 2 tbsp coarsely chopped
  8. 1/2 teaspoon whole black peppercorns
  9. 1 cup pearl barley
  10. 1 tbs olive oil
  11. 1 leek, sliced
  12. 1 medium carrot, diced
  13. 1 celery stalk, diced


Step 1

Combine stock, Game Farm Cornfed Chicken Drumsticks, onion, garlic cloves, bay leaves, thyme and parsley sprigs and peppercorns in a pot and bring to the boil, skimming foam from surface as necessary. Reduce heat and gently simmer for 1 hour. Let cool, then skim any fat from the surface

Step 2

Meanwhile, cook barley according to pack instructions. Strain stock, reserving Game Farm Cornfed Chicken Drumsticks and discarding all other solids. Remove meat from the bones and shred into pieces

Step 3

Heat oil in a large saucepan and saute leek, carrot and celery for five minutes, stirring occasionally. Add stock to pot, bring to the boil and simmer for 15 minutes. Add barley and shredded chicken to the pot and simmer for another 5 minutes

Step 4

Ladle into bowls and sprinkle with chopped parsley to serve


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