A healthy, hearty soup to help you recover from a cold or sore throat.


  • Left over chicken and bones
  • 1 onion
  • handful fresh parsley
  • 1 bouquet garnis
  • 2 bay leaves
  • 4 cloves
  • splash olive oil
  • 1 chicken stock cube
  • 3 litres water
  • 2 garlic cloves, crushed
  • 1/2 cup pearl barley

In a large saucepan, fry the garlic and onion in a little olive oil. Meanwhile remove any chicken from the bones to chop up and add back in later and discard any skin so the soup doesn’t become too fatty.

Add the water and chicken stock. If you have a soup sock, add the bay leaves, herbs, bouquet garnis, cloves and chicken bones to this and place in the saucepan for easy removal later. Otherwise, remove any small bones, cartilage and small bits of chicken you don’t want to remain in your soup and throw it all in to the saucepan. You will have to strain it later.

Bring to the boil, then simmer for 1 hour with the lid on, another hour with the lid off (so some of the water evaporates). Add the pearl barley and cook for 1 further hour with the lid off. Then serve.