CHICKEN, VEGGIE AND PEARL BARLEY SOUP

Serves 8

Cooking time: 60mins

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 large leek, sliced 

• 2 garlic cloves, chopped 

• 3 celery ribs, finely chopped 

• 2 large carrots, finely chopped 

• 1 large green zucchini, finely chopped

• 1 tablespoon butter

• 1 whole chicken (approx 1.3kg)

• 3 bay leaves 

• 1 cup pearl barley

• 1 cup chopped parsley

• 2 cups spinach 

Method: 

1. In a very large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. 

2. Add the leek, garlic, celery, carrots, zucchini, and butter, stirring to combine. 

3. Place the chicken in the pot, add enough water to just cover it. Add the bay leaves, cover, and cook for 30-40 minutes. 

4. Carefully remove the chicken and set aside on a plate to cool slightly. 

5. Add the pearl barley to the pot and simmer for 15-20 minutes until the pearl barley is cooked.   

6. Shred the chicken, discard any bones or skin and return the chicken to the pot. Turn off the heat.  

7. Stir in the parsley and spinach. Season well with cracked black pepper. 

Serve with fresh parmesan and toasted sourdough.