Hearty Chicken and Barley Soup
Hearty Chicken and Barley Soup with lots of vegetables, a healthy, low calorie, quick and easy soup for those chilly days, although it's light enough to be enjoyed throughout the year. Best made with leftover or rotisserie chicken, this soup is a favourite with kids too, who will love the colourful veggies added to the soup.
Servings: 4 people
Calories: 232kcal
Ingredients
- ½ cup pearl barley
- 1 onion
- 1 red pepper
- 1 carrot
- 1 swede
- 1 celery
- 1 cup frozer spinach
- 5 cups chicken broth (stock)
- 1 tablespoon tomato puree
- ½ teaspoon salt and pepper
- ½ teaspoon Italian herbs
- fresh parsley to garnish
- ½ tablespoon lemon juice
- 1 cup shredded cooked chicken
Instructions
- Add the chicken stock to a large pan, chop the vegetables and add them in too.
- Add the barley too and cook for about 15 minutes or until the barley is cooked, then add the frozen spinach and leave to cook for a further 5 minute. Add more chicken broth is necessary.
- Season with salt, pepper, herbs, add the lemon juice and tomato paste, and give it a good stir.
- Add the cooked chicken, freshly chopped parsley, and remove from the heat.
- Serve hot!
Notes
- Add more chicken broth (stock) if necessary, depending how thick you like the soup.
- Leftover or rotisserie chicken are the best, but you can cook the chicken separately too and add it to the pan once the vegetables and barley are cooked.
Nutrition
Calories: 232kcal | Carbohydrates: 37g | Protein: 14g | Fat: 3g | Cholesterol: 27mg | Sodium: 1528mg | Potassium: 1011mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8115IU | Vitamin C: 89.2mg | Calcium: 140mg | Iron: 2.9mg