Chicken, bacon & pearl barley vegetable soup

Chicken, bacon & pearl barley vegetable soup

This soup is a great way to use up leftover chicken, and you can add other veg, such as sweetcorn and peas.

By , 21 September 2015
Chicken, bacon & pearl barley vegetable soup
  • Ready in: 30 mins
  • Serves: 4
  • Price: 98p per serving
Nutritional Info
Each 100g serving contains
  • Fat 13.3
    19%
  • Sat Fat 3.1
    16%
  • Sugar 6.4
    7%
  • Salt 2.1
    35%
  • Cals 344
    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1440kJ/344kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 leek, trimmed and thinly sliced
  • 2 carrots, trimmed and diced
  • 800ml vegetable stock, made with 1 stock cube
  • 1 tbsp Dijon mustard
  • 100g pearl barley
  • 250g cooked chicken, shredded
  • 1 tbsp thyme, leaves only, chopped
  • 4 back rashers smoked bacon, chopped
Method
  • Heat the oil in a large pan, add the onion and cook for 2-3 minutes until soft.

  • Add the leek, carrots, vegetable stock, Dijon mustard and pearl barley. Bring to the boil and then simmer, covered, for 40 minutes, stirring occasionally.

  • Add the chicken and thyme, and heat through.

  • Dry-fry the bacon in a non-stick frying pan until crispy. Drain on a plate lined with kitchen towel. Sprinkle over the soup with black pepper to serve.