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