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A hearty and filling meal, this easy to make soup makes the most of left over roast chicken.



  1. Take a chicken carcase left over from your roast and pick any meat from it and set aside in the fridge in a bowl.
  2. Roast the carcase at 180c for 20 minutes until looks and importantly smells roasted and golden (the smell is important because this will flavour your stock).
  3. In a pan sweat all vegetables and pearl barley in a small nob of butter and salt until tender.
  4. Add water and the roasted carcase and simmer for 30 minutes.
  5. Add cream and reduce by half on a fast boil.
  6. Lift the chicken carcass out and add the mushrooms (chopped or ripped into mouth size bits), the juice of 1/2 a lemon and the crème fraiche now season to your taste.
  7. Add the chopped chives, chopped pancake, chicken pieces and the grain mustard to your serving bowls add the hot soup on top.

Chef Tip: Its great to cook this on Sunday afternoon and leave in the fridge, take to work, enjoy for Monday lunch eat with some rustic whole grain bread with a big chunk of butter


  1. All mix together, blitz with a blender and cook in a hot non stick frying pan.
  2. Once cooled cut into pieces

Source: The Ginger Bread Kid - Teacup on Thomas Street, Manchester