Chicken and Barley soup is the perfect weekend light lunch. This warm and comforting broth is great for using up leftover roast chicken.
SERVES: 4 READY IN: 30 MINS
1.2 litres vegetable broth (low sodium)
227 grams chicken breast (skinless, boneless, cubed)
6 cremini mushrooms (sliced)
1 carrot (medium, diced)
2 yellow potatoes (chopped)
150 grams pearl barley (uncooked)
5 grams sea salt (to taste)
160 grams frozen peas
1. Add the broth, chicken breast, mushrooms, carrot, potato, pearl barley, and salt into a pot and bring to a simmer. Cook for 25 to 30 minutes, or until the chicken is cooked through and veggies are tender.
2. Stir in the peas and return to a simmer.
3. Divide into bowls and enjoy!
Leftovers: Refrigerate in an air-tight container for up to 3 days.
More flavour: Add sautéed onions and garlic.