Chicken & vegetable soup

Chicken & vegetable soup

Pearl barley makes this soup extra hearty and filling. It's a wonderfully warming dish for a cold winter's day.

By , 21 September 2015
Chicken & vegetable soup
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 351g serving contains
  • Fat 8.4
    12%
  • Sat Fat 3.1
    15%
  • Sugar 4
    4%
  • Salt 1.2
    19%
  • Cals 278
    14%
of your reference intake.
Typical energy values per 100g: 332kJ/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
  • Boil the pearl barley with 300ml cold water in a covered pan for 10 minutes.

  • 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.

  • Add the carrots, potato, chicken, thyme, stock, barley and the barley cooking water. Bring to the boil, cover and simmer for 30 minutes.

  • 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.