Recipes
Chicken and vegetable soup
Pearl barley makes this soup extra hearty and filling. It's a wonderfully warming dish for a cold winter's day
Pearl barley makes this soup extra hearty and filling. It's a wonderfully warming dish for a cold winter's day
(10 votes)
Cook: 1 Hour
Serves: 4
Price: £1.15 per serving
Nutritional Information
Each 351g serving contains
Energy
1162kj
278kcal
1162kj
278kcal
14%
Fat
8.4g
8.4g
Med
12%
12%
Saturates
3.1g
3.1g
Med
15%
15%
Sugars
4.0g
4.0g
Low
4%
4%
Salt
1.20g
1.20g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
331kj/79kcal
Typical energy values per 100g:
331kj/79kcal
Ingredients
100g pearl barley
15g butter
1 tbsp olive oil
Leek, finely sliced
Celery stick, sliced
2 carrots, sliced
1 potato, diced
2 chicken breast fillets
1 tbsp fresh thyme
600ml chicken stock
Method
1
Boil the pearl barley with 300ml cold water in a covered pan for 10 minutes.
2
Melt the butter in a pan with the olive oil. Add the leek and celery. Cover and cook over a very low heat for 5 minutes, stirring occasionally.
3
Add the carrots, potato, chicken, thyme, stock, barley and the barley cooking water. Bring to the boil, cover and simmer for 30 minutes.
4
Remove the chicken and cut into pieces. Return to the pan and re-heat. Pack a quarter in a flask and refrigerate or freeze the rest for later.