Roasted chicken and root vegetable soup
Updated: Sep 4, 2022
Makes 8 portions.
Roast chicken, soluble fiber-rich pot barley and root vegetables make this soup tasty and satisfying. For a boost of freshness and flavor, I added microgreens and freshly grated parmigiano reggiano.
Roasted whole chicken
3 chopped carrots
3 chopped celery stalks
2 chopped turnips
2 chopped onions
1 cup cooked pot barley
Extra-virgin olive oil
Fresh or dried thyme
Salt and pepper to taste
Microgreens and Parmigiano Reggiano to garnish
Remove the skin and meat of a roasted chicken
Make a broth with the carcass by boiling it and add 1 chopped onion, 1 chopped carrot and 1 chopped celery. Add also thyme, salt and pepper. Bring to a boil and simmer for about 1 hour. With a slotted spoon, remove the big pieces. Strain the broth with a fine mesh strainer.
In a large saucepan, sautee the remaining chopped vegetables for a few minutes. Add the broth and meat. Let simmer for 20 minutes. When ready to serve add the cooked barley and toppings. Enjoy! 🤍