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Chicken, veg and barley soup

Um EXCUSE ME where did Spring go??

This hearty chicken, veg and barley soup may be perfect for the weekend if you live on the East coast! A great source of protein, low GI carbs and healthy fats, this soup is a meal in a bowl. The barley contains beta glucans which help lower cholesterol levels AND the whole thing just tastes great! 

Serves 4-6

2 tablespoons extra virgin olive oil
2 large leeks, sliced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, finely chopped
2 large chicken breast, diced into bite sized pieces
2 litres chicken stock
2 medium potatoes, diced
1 cup barley
4 sprigs of thyme (plus extra for garnish)
Pepper to season
2 handfuls chopped Silber beet (or kale or English spinach as alternatives)
½ bunch parley, leaves finely chopped
1 shallot, finely sliced  

1. Heat olive oil in a large pot over a low to medium heat. Add leeks, carrot, celery and garlic and fry gently until vegetables start to soften.
2. Increase the medium heat and add chicken, cooking gently for 2-3 minutes.
3. Add the stock, potatoes, barley and thyme. Season with pepper, cover and simmer for approximately one hour. Add silver beet and continue to cook until soft. Add some extra hot water if required. 
4. Remove from heat, stir through parsley and divide between bowls. Top with shallot and extra thyme. 


You can also pack it up for lunches or quick dinners through the week.