Easy chicken and pearl barley soup… this home style cosy soup is made with fresh carrot, onion and celery, combined with pearl barley and rotisserie chicken, making it super easy to pull together, even on a week night!
It might be Spring but I think this is the perfect supper for a cold(ish) Spring day. It’s healthy, nourishing and has a great balance of protein, carbs and veggies to leave you feeling satisfied.
Leftover roast chicken or rotisserie chicken make this so easy to prepare and enjoy (whilst using up your leftovers)!
How to make this easy chicken and pearl barley soup
Ingredients:
- 1kg rotisserie chicken (or left over roast chicken)
- 2 whole carrots, peeled and chopped into bite-sized pieces
- 2 sticks celery, diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tbsp cooking oil
- Few thyme sprigs
- 2 bay leaves
- 150g pearl barley (rinsed well)
- 1.5 litre chicken stock
- Salt & pepper for seasoning
- Squeeze of lemon juice (optional)
Cooking instructions
- Bring a pot to the heat, add the oil followed by the carrot, celery, onion and garlic. Sauté the vegetable mix for 5 minutes until softening.
- Add the rinsed pearl barley, chicken stock and herbs. Bring the stock to a boil and allow to boil for 10 minutes.
- Turn the pan down and simmer for a further 15-20 minutes to cook through the pearl barley whilst retaining some of the chewiness.
- Shred your chicken and add to the pot – stir and allow the chicken to warm through (5 minutes)
Serve immediately, with a squeeze of lemon juice if desired. Note – the pearl barley will continue to soak up liquid if left to sit.
Serves 4.
Try some of our other cosy home cooked chicken dinner recipes:
Easy Chicken and Pearl Barley Soup
Cosy homestyle easy chicken and pearl barley soup, made with rotisserie or leftover roast chicken. The perfect midweek protein packed dinner!
Ingredients
- 1 kg rotisserie chicken or leftover roast chicken
- 2 whole carrots peeled and chopped into bite-sized pieces
- 2 sticks celery diced
- 1 whole brown onion diced
- 3 cloves garlic minced
- 2 tbsp cooking oil
- few sprigs thyme
- 2 bay leaves
- 150 g pearl barley rinsed well
- 1.5 litre chicken stock
- salt and pepper
- squeeze fresh lemon juice
Instructions
- Bring a pot to the heat, add the oil followed by the carrot, celery, onion and garlic. Sauté the vegetable mix for 5 minutes until softening
- Add the rinsed pearl barley, chicken stock and herbs. Bring the stock to a boil and allow to boil for 10 minutes
- Turn the pan down and simmer for a further 15-20 minutes to cook through the pearl barley whilst retaining some of the chewiness
- Shred your chicken and add to the pot – stir and allow the chicken to warm through (5 minutes)
- Serve immediately, with a squeeze of lemon juice if desired. Note – the pearl barley will continue to soak up liquid if left to sit
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