Carrot, Chicken & Barley Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 15ml/1tbsp vegetable oil
- 450g/1lb carrots, peeled and sliced
- 1 leek, cleaned and sliced
- 1.2lt/2 pt 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
Method
- STEP 11. Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
- STEP 22. 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.
