Roast Chicken Soup with Barley, Parsnips & Cabbage
The English Kitchen
The English Kitchen
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  • 8 cups
  • 2 TBS chopped fresh parsley
  • 140 g pearl barley (3/4 cup)
  • 2 medium parsnips, peeled and grated
  • (if you cannot get parsnips, you may use carrots)
  • 1/2 pound dark green cabbage, shredded and chopped
  • 1 medium onion, peeled and chopped
  • 1 cup roast chicken coarsely shredded
  • sea salt and freshly ground black pepper to taste
  • 1 to 2 roast chicken carcasses, you can also add a few necks and backs
  • if you have them. (I buy my chickens whole, and cut the up to use
  • in recipes. I always have chicken necks and backs in the freezer. This is the
  • perfect way to use them up)
  • 4 unpeeled cloves of garlic, gently bruised
  • 1 large brown onion, washed, unpeeled and quartered
  • 2 medium carrots, washed, unpeeled and quartered
  • 2 large stocks of celery, washed, with leaves attached, quartered
  • 1 tsp whole black pepper corns, bruised



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