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Carrot, Chicken and Barley Soup

carrot chicken and barley soupIf you are making a roast chicken, this recipe is perfect to use the leftover pieces the next day. Light, yet filling and truly delicious, this soup is bound to go down a treat.

Serves 4-6

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

What You’ll Need: 

  • 15ml/1tbsp vegetable oil
  • 450g/1lb carrots, peeled and sliced
  • 1 leek, cleaned and sliced
  • 1.2lt/2 pt chicken stock
  • 75g/3oz pearl barley
  • 175g/6oz cooked chicken, broken into bite sized chunks
  • 175g/6oz cooked potatoes, chopped
  • 100g/4oz cooked vegetables such as peas, broccoli, or green beans

What To Do:

1.Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins.

2.Add the stock, pearl barley, chicken and potatoes and season well.

3. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min.

4.Stir in the parsley and season to taste. Ladle into bowls and serve.

Recipe from www.britishcarrots.co.uk

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