Chicken, Veggie & Pearl Barley Soup
Cooking time: 1 hour
Servings 8
Calories 1613
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.2 tablespoons extra virgin olive oil
- Add the leek, garlic, celery, carrot, zucchini and butter, stirring to combine.1 leek, 2 cloves garlic , 3 celery sticks, 2 carrots, 1 zucchini, 1 tablespoon butter
- 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.1.3 kg chicken, 3 bay leaves
- Carefully remove the chicken and set aside on a plate to cool slightly.1.3 kg chicken
- Add the pearl barley to the pot and simmer for 15–20 minutes until the pearl barley is cooked.1 cup pearl barley
- Shred the chicken, discarding any bones or skin, then return the chicken to the pot. Turn off the heat.1.3 kg chicken
- Stir in the parsley and spinach. Season well with sea salt and cracked black pepper.1 cup parsley leaves, 2 cups baby spinach, sea salt & cracked black pepper
- Serve with fresh parmesan and toasted sourdough.parmesan cheese, toasted sourdough