Chicken, Veggie & Pearl Barley Soup
Chicken, Veggie & Pearl Barley Soup
Cooking time: 1 hour
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek large, sliced
- 2 cloves garlic chopped
- 3 celery sticks finely chopped
- 2 carrots large, finely chopped
- 1 zucchini large, finely chopped
- 1 tablespoon butter
- 1.3 kg chicken whole
- 3 bay leaves
- 1 cup pearl barley
- 1 cup parsley leaves chopped
- 2 cups baby spinach
- sea salt & cracked black pepper
- parmesan cheese grated, to serve
- toasted sourdough to serve
Instructions
- In a very large pot, heat the olive oil over medium heat.
- Add the leek, garlic, celery, carrot, zucchini and butter, stirring to combine.
- Place the chicken in the pot and add enough water to just cover it. Add the bay leaves, then cover and cook for 30–40 minutes.
- Carefully remove the chicken and set aside on a plate to cool slightly.
- Add the pearl barley to the pot and simmer for 15–20 minutes until the pearl barley is cooked.
- Shred the chicken, discarding any bones or skin, then return the chicken to the pot. Turn off the heat.
- Stir in the parsley and spinach. Season well with sea salt and cracked black pepper.
- Serve with fresh parmesan and toasted sourdough.
Nutrition
Calories: 1613kcalCarbohydrates: 24gProtein: 3gFat: 168gSaturated Fat: 50gPolyunsaturated Fat: 35gMonounsaturated Fat: 76gTrans Fat: 0.1gCholesterol: 142mgSodium: 38mgPotassium: 230mgFiber: 5gSugar: 1gVitamin A: 4127IUVitamin C: 15mgCalcium: 39mgIron: 2mg
Keywords
