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Chicken and Barley Soup

22 Mar 2022 by Stephen Duncan

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

Ingredients

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

Method

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! 

Notes

Leftovers: Refrigerate in an air-tight container for up to 3 days. 

More flavour: Add sautéed onions and garlic.


Healthy Recipes,  Soups

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About Stephen Duncan

For over 26 years, I have been helping clients that have underlying, unresolved health issues to nourish themselves, heal and thrive. I use a combination of Functional Nutrition and Nutritional Therapy to provide a tailored plan that will restore digestive function and promote optimal health.

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Phone: +44 7971 953 008
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