Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients 2 ½ cups of fresh cubed vegetables (I like to use carrots, celery, parsnip, onion, spring onion, shreaded spinach) 1-2 spring of rosemary and thyme (you can used dried.. but fresh taste so much better!) 2L of chicken stock 2 single skinless chicken breast fillet roughly cubed ¼ of barley 3 tablespoons of olive oil Ground black pepper and garlic, to taste!
also
Method Before we start, be creative! Don’t hold back in modifying this recipe to suit you… add more stock for a more bothy soup, add more veggies for a heartier version, add some spices for a little kick on those really chilly days! Go crazy! 1. In a large pot, add olive oil and heat up, before added veggies, herbs, pepper in to lightly fry off... I am no chef, but I think this is the trick to a really flavorsome soup!! 2. Add in the stock, and bring to the boil over high heat. Then simply add in the chicken and return to the boil. Reduce heat to medium- low until chicken is cooked through but still tender. Turn down to low to keep warm while serving. All done, it is really that simple!!! What I love about this soup is it is really so quick and easy and a fantastic for a snack or a starter before a meal, even add more veg and chicken and serve with some wholemeal or multigrain bread and you have dinner all made ……in a flash!!
Enjoy!!!