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–+ servings

Chicken, Veggie & Pearl Barley Soup

Cooking time: 1 hour
Print Recipe
Servings 8
Calories 1613 kcal

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
US Customary - Metric

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

Soup
Chicken, Egg Free, Gluten Free, Nut Free