Feeling a bit under the weather? This classic chicken soup is sure to cure whatever ails you.
Ingredients
- 1 roast chicken
- 1 tablespoon olive oil
- 1 leek, trimmed, halved, washed, chopped
- 1 large carrot, peeled, chopped
- 2 celery stalks, chopped
- 1 litre Massel chicken style liquid stock
- 3 cups cold water
- 1/2 cup pearl barley, rinsed
- 1 tablespoon chopped fresh flat-leaf parsley leaves
Method
- Step 1Remove and discard skin and bones from chicken. Shred meat.
- Step 2Heat oil in saucepan over medium-high heat. Add leek, carrot and celery. Cook, stirring, for 5 minutes or until leek is tender. Add stock and 3 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, skimming surface, for 25 to 30 minutes or until vegetables and barley are tender.
- Step 3Add chicken. Cook for 10 minutes or until chicken is heated through. Stir in parsley. Season with salt and pepper. Serve.
Nutrition
1802 kj
Energy
19.1g
Fat Total
5.3g
Saturated Fat
6.2g
Fibre
39.5g
Protein
124mg
Cholesterol
1560mg
Sodium
22.3g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
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