Chicken & Barley Soup

According to Nutrition Australia, Barley is a soluble fibre which helps to slow the emptying process in our stomachs, this will help you feel fuller for longer.  It also helps to lower cholesterol and stabilise your blood glucose levels.

We used Massel brand chicken stock as this is an all-vegetable stock.

You can add some small florets of cauliflower, zucchini or even a pinch of chilli.

This recipe is low sodium, low sugar, low fat, and high protein.

Ingredients

• ½ cup dried pearl barley
• 6 cups salt reduced chicken stock, heated
• 1 chicken breast, grilled or BBQ
• 1 large carrot, diced
• 2 celery sticks, sliced
• 2 spring onions, sliced
• 1 small onion, diced
• 1 clove garlic, crushed
• 150g fresh baby spinach leaves
• 100g sliced mushrooms
• 1 bay leaf
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tbsp. olive oil
• Salt and pepper to taste

Method

1. Heat a pot with olive oil on medium heat and sauté onion for a couple of minutes then add your carrot and celery, sautéing for a few minutes on low to medium heat.
2. Add mushrooms, thyme, rosemary and garlic. Continue to cook until mushrooms have softened. Add heated stock, bay leaf, and then stir in barley, season with salt and pepper to taste. Shred your chicken breast into soup and simmer for 10 minutes. Add spinach, taste soup to see if enough herbs, add more if you like.
3. Serve when ready.