Chicken, vegetable and barley soup

Author: Laura Faire - Chef, recipe writer and food stylist

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 6 hrs 10 mins

Hands-on time: 10 mins

Ingredients

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3 skinless boneless chicken thighs
2 onions, sliced
4 stalks celery, chopped (leaves reserved)
1 large carrot, chopped
1 cup frozen peas
1 cup frozen corn sweetcornXkernels
½ cup barley
1-2 sprigs fresh thyme, marjoram or oregano
3 cups salt-reduced liquid chicken stock
3 cups water
1 courgettezucchiniX, sliced
4 thick slices grainy bread
2 tablespoons olive oil
2 tablespoons finely grated hard cheese, to serve

Instructions

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1 Turn slow cooker on to low. Slice chicken thighs and place at the base of slow cooker.

2 Cover with onions, celery, carrot, peas, corn, barley and fresh herbs. Pour in stock and water and cover with lid.

3 Cook for 5-6 hours. Stir once and add courgette 30 minutes before serving.

4 To serve place a bread slice in the base of each serving bowl and drizzle with a little olive oil. Ladle over soup and sprinkle with grated cheese. Serve sprinkled with extra fresh thyme or fresh parsley if you prefer.

Variations

Make it gluten free: Use brown rice instead of barley and use gluten-free bread. Check stock is gluten free.

Nutrition Info (per serve)

Calories 455 cal

Kilojoules 1900 kJ

Protein 29 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 8 g

Sodium 780 mg

Calcium 150 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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