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  • Serves 4
  • 60 minutes cook

Chicken and barley soup

Chicken and Barley soup

Use up leftover chicken to make this healthy and comforting soup.


  • 1 chicken frame with meat
  • 2.5 L water
  • 2 chicken stock pods
  • 3/4 cup barley
  • 1 leek, trimmed and finely sliced
  • 1 large carrot, peeled and grated
  • 2 stalks celery, finely sliced
  • sea salt and cracked pepper
  • 1/4 cup parsley, chopped


  1. Place the chicken frame in a large saucepan and add the water. Simmer for 20 minutes. Remove the frame and set aside until cool. Remove the chicken meat.
  2. Add the stock pods, barley and half of the leek, carrot and celery. Simmer all together for 20 minutes.
  3. Return the chicken meat to the pot with the remaining vegetables and simmer a further 10 minutes until the barley is tender. Season to taste and add the parsley just before serving.


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