Chicken and Pearl Barley Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This one's a real winter-warmer and the grains give slow-release energy. The wonder of this soup is the fact that half of it is blended, so it's a lot creamer than most barley soups. Ingredients:
8 ounces boneless skinless chicken |
1 ounce pearl barley, cooked to packet instructions |
1 1/2 pints chicken broth |
1 leek, finely sliced |
1 carrot, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
2 tablespoons flat leaf parsley, chopped |
1 teaspoon vegetable oil |
Directions:
1. Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
2. Dice up the chicken and add to the vegetables, fry for another couple of minutes.
3. Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
4. Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
5. Season to taste and serve.
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