Jules' version of chicken soup, for me to remember :
Fry off minced garlic and ginger and onions in olive oil.
Add chicken stock** with some herbs - parsley, lemon thyme etc - and bring to a simmer.
Add pearl barley and puy lentils or French green lentils.
Add finecut carrot, celery, other root veg, potato. Simmer a while.
Add corn, beans, squash etc. Simmer a little more.
Add shredded spinach or silverbeet, and shredded roast chicken meat. Simmer another 10 min or until the barley and lentils are soft.
Serve. Great with a little sesame oil drizzled across the top. Or shredded hot salami crisped in the frypan.
** homemade chicken stock - cover roasted chicken bones, or bones from a home-roasted chook, with water and bring to a simmer. Simmer gently until any shreds of meat are falling off. Remove the bones and pick off any meat. Discard the bones & strain the stock. Finely shred the meat and return to the strained stock.
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