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Carrot, chicken & barley soup
Serves 6
Easy
Total time:
This recipe was submitted by Good Food member mustardcomms and has not been tested by our team.
Skip to ingredients
Units:
- 15ml/1 tbsp vegetable oil
- 450g/1lb carrotspeeled and sliced
- 1 leekcleaned and sliced
- 1.2l/2pt chicken stock
- 75g/3oz pearl barley
- 175g/6oz cooked chickenbroken into bite-sized chunks
- 175g/6oz cooked potatoeschopped
- 100g/4oz cooked vegetablessuch as peas, broccoli or green beans
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.
