Carrot, chicken & barley soup

Name: Carrot, chicken & barley soup
Total time: 35 min
Yield: 6
Ingredients: 15ml/1 tbsp vegetable oil; 450g/1lb carrots peeled and sliced; 1 leek cleaned and sliced; 1.2l/2pt chicken stock; 75g/3oz pearl barley; 175g/6oz cooked chicken broken into bite-sized chunks; 175g/6oz cooked potatoes chopped; 100g/4oz cooked vegetables such as peas, broccoli or green beans

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Serves 6

Easy

Total time: 35 mins

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This recipe was submitted by Good Food member mustardcomms and has not been tested by our team.

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"The next time you're having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make a delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. It's a delicious, warming soup for any time of year."

Ingredients

Units:

MetricUS

15ml/1 tbsp vegetable oil
450g/1lb carrots

peeled and sliced
1 leek

cleaned and sliced
1.2l/2pt chicken stock
75g/3oz pearl barley
175g/6oz cooked chicken

broken into bite-sized chunks
175g/6oz cooked potatoes

chopped
100g/4oz cooked vegetables

such as peas, broccoli or green beans

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Method

step 1

Heat the oil in a large pan, add the carrots and leek, then sauté over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
step 2

Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

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