Chicken, Barley & Vegetable Soup

A nourishing and hearty soup made with whole chicken, pearl barley, and a medley of vegetables.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the whole chicken in a large stockpot and cover with cold water (about 3 litres)

Step 2

Add onion, garlic, bay leaf and a generous pinch of salt

Step 3

Bring to the boil, then reduce heat and simmer gently for 45–60 minutes, skimming any foam from the surface

Step 4

Remove the chicken and set aside to cool slightly

Step 5

Strain the broth and return it to the pot

Step 6

Add the pearl barley and simmer for 20 minutes

Step 7

Meanwhile, in a pan, heat olive oil and sauté carrots, celery, and white parts of spring onion for 5 minutes

Step 8

Add sautéed vegetables to the broth along with zucchini

Step 9

Simmer for 10 minutes, then add kale and green parts of spring onion

Step 10

Shred the chicken meat, discarding skin and bones, and return meat to the soup

Step 11

Simmer for another 5–10 minutes until vegetables and barley are tender

Step 12

Season with salt and pepper to taste

Step 13

Serve hot, garnished with fresh parsley if desired