Recipe of the Week Every Saturday we share a recipe worth trying. Hearty Chicken and Vegetable SoupServes 6-8 · 1 hour 15 minutes Perfect for cooler months, this nourishing soup is packed with vegetables and tender chicken. Make a big batch and freeze portions for easy meals when you're not feeling your best. 1.5kg whole chicken or chicken pieces, 2 litres water or chicken stock, 2 carrots, diced, 2 celery stalks, diced, 1 large brown onion, diced, 2 potatoes, peeled and diced, 1 cup frozen corn kernels, ½ cup pearl barley or small pasta, 2 bay leaves, Fresh parsley, chopped, Salt and pepper to taste Method 1. Place chicken in a large pot with water or stock and bay leaves. Bring to the boil, then reduce heat and simmer for 45 minutes, skimming any foam from the surface. 2. Remove chicken and set aside to cool slightly. Add carrots, celery, onion, potatoes, and barley to the pot. Simmer for 20 minutes until vegetables are tender. 3. Meanwhile, shred the chicken meat from the bones, discarding skin and bones. The meat will come away easily when it's properly cooked. 4. Return shredded chicken to the pot along with corn. Simmer for another 10 minutes to heat through. 5. Season generously with salt and pepper, remove bay leaves, and stir through fresh parsley just before serving. 6. Serve piping hot with crusty bread and butter. This soup tastes even better the next day as the flavours develop. 📊 Today's Poll Chicken soup — noodles or rice? NoodlesRice | 