Chicken, vegetable and barley soup
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Time to make:
6 hrs 10 mins (Hands-on time: 10 mins, Cooking time: 6 hrs)
$4.80 per serve
(at time of publication)
Full ingredients list:
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
1/2 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
Nutritional information (per serve)
Instructions and steps:
Step 1Turn slow cooker on to low. Slice chicken thighs and place at the base of slow cooker.
Step 2Cover with onions, celery, carrot, peas, corn, barley and fresh herbs. Pour in stock and water and cover with lid.
Step 3Cook for 5-6 hours. Stir once and add courgette 30 minutes before serving.
Step 4To 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.
Make it gluten free: Use brown rice instead of barley and use gluten-free bread. Check stock is gluten free.
About this recipe
First published: June 2012