Chicken, Leek and Barley Soup
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 126
- Carbs 15G
6 Servings
Ingredients
- 1 medium onion, peeled and finely chopped
- 2 large leeks, approx. 300g, trimmed and roughly chopped
- 3 garlic cloves, peeled and crushed
- 300 g diced chicken breast or thighs, cut into small pieces
- 2 large carrots, peeled and cut into 1cm dice
- 60 g pearl barley
- 2 bay leaves
- 1 tsp dried thyme
- 2 chicken stock cubes,
- 1.2 L boiling water
- salt and black pepper, to taste
- low-calorie cooking spray
Instructions
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Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, leek and garlic and cook for 5 minutes until starting to soften.
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Add the chicken, carrot, pearl barley, bay leaves, thyme and stock and stir well. Bring to the boil, then reduce the heat to a simmer, and cover with a lid. Cook for 30-35 minutes, or until the pearl barley is tender and the soup has thickened slightly.
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Remove the bay leaves and season to taste with salt and black pepper, if needed. Serve alone or with a crusty wholemeal roll or other accompaniment of choice.