European
European - British - Soups
Chicken, Leek and Barley Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 medium onion, (peeled and finely chopped)
- • 2 large leeks, (approx. 300g, trimmed and roughly chopped)
- • 3 garlic cloves, (peeled and crushed)
- • 300 g diced chicken breast or thighs, (cut into small pieces)
- • 2 large carrots, (peeled and cut into 1cm dice)
- • 60 g pearl barley
- • 2 bay leaves
- • 1 tsp dried thyme
- • 2 chicken stock cubes,
- • 1.2 L boiling water
- • salt and black pepper, (to taste)
- • low-calorie cooking spray
Preparation Steps
1
Phase 1
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, leek and garlic and cook for 5 minutes until starting to soften.
2
Phase 2
Add the chicken, carrot, pearl barley, bay leaves, thyme and stock and stir well. Bring to the boil, then reduce the heat to a simmer, and cover with a lid. Cook for 30-35 minutes, or until the pearl barley is tender and the soup has thickened slightly.
3
Phase 3
Remove the bay leaves and season to taste with salt and black pepper, if needed. Serve alone or with a crusty wholemeal roll or other accompaniment of choice.