About this recipe:A really warming and filling soup perfect for winter evenings. Spuds such as Maris Piper or Kerrs Pinks work a treat. For the stock cubes, get them from the Polish section of the shop (that's Polish as in from Poland and not polish as in shoe polish!!!).
30g (1 oz) soup mix (barley, lentils, etc. sold in supermarkets in wee bags)
2 chicken stock cubes
a good shake Maggi® liquid seasoning
1/2 teaspoon salt
900ml (1 1/2 pints) water
1/4 teaspoon cayenne pepper (absolutely no more)
5 skinless chicken thighs
4 medium potatoes, cubed
2 leeks, thinly sliced
1 stick celery, sliced
2 carrots, sliced lengthways and then sliced into wee half moons
1 fist-sized bunch of curly parsley, chopped
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Method Prep:20min › Cook:1hr › Extra time:30min › Ready in:1hr50min
Soak the soup mix in water for a few hours or overnight.
Place the soup mix, stock cubes, liquid seasoning, salt, 1/3 of the water and cayenne in a large saucepan and bring it slowly to the boil.
Meanwhile wash all the remaining ingredients in a colander.
When the water is on a roll add the remaining water and again bring to the boil with the saucepan lid on. Turn the heat right down and simmer for 20 minutes still with the lid on.
Add the chicken and the vegetables and give it a good stir with the heat on between low and medium.
After half an hour turn the heat right down and continue simmering for a further half an hour, and yes with the lid still on!!!
By this time you should have a really tasty soup but you can play it by ear if you want to add more water or not. The chicken should be dropping off the bones by now so remove the bones and cut the chicken into wee pieces.
Serve with Irish wheaten bread or any bread of your choice.
This soup still tastes great the next day.
Growing up in Belfast my Granny used to make this soup minus the cayenne and the Maggi® liquid seasoning which was really nice in itself but I think my changes have enhanced it.