A delicious and hearty soup from the Monday Morning Cooking Club Cookbook.
- 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
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.