Tomato, Chicken & Barley Soup

Serves: 4-6 | Prep time: 10 minutes | Cook time: 50 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 2 celery sticks, chopped
  • 1 fennel bulb, chopped
  • 1 leek, chopped
  • 2 tbsp flour
  • 1 cup tomato passata
  • 1 ¼ cups pearl barley
  • 400g chicken breast
  • 1L chicken stock, reduced salt
  • 2 dried bay leafs
  • 2 fresh thyme sprigs
  • ½ cup flat-leaf parsley, finely chopped
  • Pepper, to season.

Methods

1. Heat oil in a large pot, then add onion, garlic, carrots, celery, fennel and leek. Cook for 5 minutes, stirring frequently.

2. Add flour to the pot and stir for 1-2 minutes. Then add tomato passata, barley and 2 cups of water and bring to the boil.

4. Add chicken breast to the pot. Then add 1L chicken stock, bay leaves and thyme and reduce to a simmer.

5. Cook for 30-40 minutes, until chicken cooked through.

6. Remove pot from the heat and shred chicken using a fork. Remove bay leaves and transfer shredded chicken back to the pot, mixing to combine.

7. Distribute soup between bowls and serve with fresh parley and pepper. 

Notes: