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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: International
Servings: 4 people
Calories: 232kcal
- 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
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!
- 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.
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