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Chicken and Barley Soup
SERVES: 1 PREP: 5min COOK: 5minPRINT CONVERSIONS
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A delicious and hearty soup from the Monday Morning Cooking Club Cookbook.

You'll Need
  • 2 tbs olive oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, crushed
  • 400g tin diced tomatoes
  • 8 cups chicken stock (homemade is best if you have it)
  • 200g pearl barley
  • 2 cups shredded cooked chicken meat
  • 2 tbs chopped parsley
Method

Heat the olive oil in a large stockpot and cook the onions, carrot and celery until soft. Add the garlic to the pan and cook for a further 1-2 minutes, then add the tomatoes and stock and bring to the boil.

Add the barley and reduce the heat to a simmer, then cook for about 50 minutes, or until the barley is tender. Add the chicken and the parsley, and stir through to heat.

Season generously with salt and pepper to taste. I also added a squeeze of harissa for a bit of kick.

5 Responses to Chicken and Barley Soup

  1. neil says:

    My Polish wife cooks her version of this regularly. She knows it as krupnik, exactly the same except for the tomatoes. Totally agree about using homemade stock, doesn't have the same lusciousness without it. Barley is totally underrated as a grain, fabulous nutty flavour.

  2. Mish Delish says:

    Agreed Neil, barley is so underrated. I use it quite a lot in stews too.

  3. What a lovely story in relation to the Monday Morning cooking club. I have to agree with you both, barley is under-rated. I'm always looking for new ways to use it. The pea & ham soup recipe we have been using for the last couple of years uses both split peas and barley. I love the texture of it, it has so much more 'bite'.

  4. susan says:

    Looks lovely. I love chicken in soups.

  5. Debbi says:

    It is a wonderful book…. I have it, and cook from it all the time! We just made the palascinta (I think that's the spelling) – a stack of amazing fluffy pancakes with chocolate sauce which you stack up and cut like a cake. Mmmmm….

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