Soups & stews
Chicken, vegetable and barley soup
Much more flavourful than breast meat, chicken leg meat works well in this tasty soup. This is a really hearty and comforting meal, and if you use our diced chicken leg, we’ve already done the boning for you. Use a free hand adjusting the veg, depending on what you have in your box. This calls for good stock for the best results.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 large onion, finely sliced
- 1 large garlic clove, finely chopped
- 120g pearl barley
- 1.6 litres chicken or veg stock
- leaves from 2 sprigs of fresh thyme (or use a good pinch of dried)
- 350g diced chicken leg
- 3 carrots peeled and finely diced
- 3 celery sticks, finely diced
- 1-2 potatoes, depending on size, peeled and diced
- salt and pepper
Method
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Step 1
Heat the oil in a large saucepan. Add the onion and fry gently for about 5 minutes to soften, then add the garlic and cook for another couple of minutes.
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Step 2
Add the barley, stock and thyme leaves, bring to the boil, reduce the heat, then cover and simmer for 40-45 minutes.
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Step 3
Add the chicken, carrots, celery, potato and season to taste.
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Step 4
Cook for 15 minutes, until the chicken is cooked through and the vegetables tender. Check the seasoning before serving.
