Chicken & vegetable soup

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

By , 21 September 2015

(2 votes)

Chicken and vegetable soup
  • 1 Hour
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 351g serving contains
  • Energy

    1163KJ

    278KCAL

    14%
  • Fat

    8.4g

    low

    12%
  • Saturates

    3.1g

    low

    15%
  • Sugars

    4.0g

    low

    4%
  • Salt

    1.20g

    med

    20%
of your reference intake.
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
  • 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.