8 Chicken Lovely Legs
1 kg vegetable soup pack, peeled, cut into 2 cm pieces
4 cloves garlic, crushed
2 litres (8 cups) chicken stock
¾ cup pearl barley, rinsed
1 cup chopped fresh parsley
Toast, to serve (optional)
- Heat 1 tablespoon olive oil in a large frying pan over a high heat. Add chicken in two batches. Cook, turning for about 8 minutes, or until browned. Transfer to a removable bowl of a 5 to 6-litre slow cooker.
- Reduce heat to medium. Heat another 1 tablespoon olive oil in same pan. Add vegetables and garlic. Cook, stirring occasionally, for about 5 minutes, or until slightly softened. Add to slow cooker with stock and barley. Season with salt and pepper. Stir to combine. Cover with lid.
- Cook on low heat for about 5 hours or until chicken and barley are cooked. Remove chicken. Cool slightly. Shred meat, discarding bones. Return meat to soup.
- Garnish soup with parsley. Serve with toast.