Chicken and leek soup
- 1 small chicken, skinned
- 4 sprigs fresh parsley
- 4 carrots, peeled, diced
- 1 ¼ cups pearl barley
- ½ teaspoon salt
- 5 teaspoons oil
- 2 leeks, trimmed, sliced
- 4 potatoes, peeled, diced
- 1 tablespoon lemongrass paste (we used Garden Gourmet)
- 3 tablespoons peppadew pieces
- 2 tablespoons fresh parsley, chopped
1 Rinse chicken under running water and remove any obvious fat (including fat from cavity). Place chicken in a large pan with parsley sprigs, one-third of carrots and 1/4 cup barley. Fill pan with water and bring to boil.
2 Skim off any surface foam. Add salt and reduce heat to low. Simmer gently for 2 hours or until meat is falling off bones of chicken.
3 Remove chicken from liquid (stock). Strain stock through sieve positioned over a large bowl. Use a gravy-separating jug to remove fat from stock.
4 Clean pan and add oil. Cook leek until softened. Add strained stock with potatoes, remaining barley, carrot and lemongrass. Cook for 15 minutes until vegetables are tender.
5 Meanwhile, roughly chop chicken. Return chicken to soup with peppadew pieces 5 minutes before ready to serve. Heat through, season and serve sprinkled with chopped parsley.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 7g
Make it gluten free: Replace barley with quinoa or another gluten-free grain and check lemongrass paste is gluten free.
This soup can be kept for up to 3 days in the fridge in an airtight container. Heat thoroughly before serving.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us