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Chicken, vegetable and barley soup

  • Hands-on time: 10 mins
  • Time to make: 6 hrs 10 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 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 kernels
  • ½ cup barley
  • 1-2 sprigs fresh thyme, marjoram or oregano
  • 3 cups salt-reduced liquid chicken stock
  • 3 cups water
  • 1 courgette, sliced
  • 4 thick slices grainy bread
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated hard cheese, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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