Contact Us
Login

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.
Sauce
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tsp garlic
  • 1 tap ginger
  • 2 tbsp water
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.
  3. Add chicken breast to the pot. Then add 1L chicken stock, bay leaves and thyme and reduce to a simmer.
  4. Cook for 30-40 minutes, until chicken cooked through.
  5. 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.
  6. Distribute soup between bowls and serve with fresh parley and pepper.
Notes
Did you make this recipe?

We’d love to see your creations! Share a photo and tag us @thebitingtruth

Join The Biting Truth Newsletter

Please complete the form below and we’ll send you our corporate information pack.
Contact
Follow us
Instagram Facebook Spotify Envelope
@ 2024 — Copyright