Chicken, Barley & Vegetable Soup

A classic Chicken, Barley & Vegetable Soup is nourishing and satisfying, this soup is full of flavour and texture. Great for meal prepping or warming up on a chilly autumn night!

Ingredients:

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, chopped

• 1 celery stalk, chopped

• 1 courgette, chopped

• 1 cup pearl barley, rinsed

• 6 cups chicken stock

• 2 cooked chicken thighs or breast, shredded

• 1 bay leaf (optional)

• Salt & pepper to taste

• Optional: fresh parsley to garnish

Method:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.

2. Add carrots, celery, and courgette. Cook for 5 minutes, stirring occasionally.

3. Stir in the rinsed barley and pour in the chicken stock. Add bay leaf if using.

4. Bring to a boil, then reduce heat and simmer for 35–40 minutes, or until the barley is tender.

5. Add in the shredded cooked chicken and heat through for another 5–10 minutes.

6. Season with salt and pepper to taste.

   
   

Pro Tips:

• Cook the barley separately if you’re meal prepping or freezing – this helps prevent it from soaking up all the liquid and becoming mushy.

• You can also use leftover roast chicken for extra flavour and less prep time!

• Add a squeeze of lemon juice just before serving for a fresh lift.