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Member recipe

Chicken barley soup

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Servings

Serves 4

Hearty chicken soup

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Ingredients

  • • 1 tablespoon extra-virgin olive oil
  • • 4 carrots, diced small
  • • 4 celery stalks, diced small
  • • 1 medium yellow onion, diced small
  • • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • • Coarse salt and ground pepper
  • • 1.4l chicken broth
  • • 5 sprigs thyme
  • • 250g quick-cooking barley
  • • 150 gms baby spinach

Method

    1. In a heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
    2. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
    3. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

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