Lunch
Chicken, Barley & Vegetable Soup
Dairy-Free
High Fibre
High Protein
Nutrient-Dense
⏱ 45 min total
🍴 Serves 4
A hearty chicken soup with pearl barley, carrots, celery, courgette and fresh herbs.
Chicken provides high-quality protein, while pearl barley contains fibre, including beta-glucan soluble fibre. Adding several vegetables creates a filling, nutrient-dense soup that's ideal for colder days.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 400 g skinless chicken breast, diced
- 100 g pearl barley, rinsed
- 2 carrots, diced
- 2 celery sticks, diced
- 1 courgette, diced
- 1 tbsp olive oil
- 1.2 litres low-salt chicken stock
- 1 tsp dried thyme
- 2 tbsp chopped fresh parsley
- Black pepper, to taste
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the carrots and celery and cook for 5 minutes.
- 3 Add the chicken and cook for another 3–4 minutes, stirring occasionally.
- 4 Add the barley, thyme and chicken stock.
- 5 Bring to the boil, reduce the heat and simmer for approximately 25 minutes.
- 6 Add the courgette and continue cooking for 8–10 minutes until the barley is tender and the chicken is completely cooked through.
- 7 Season with black pepper and finish with fresh parsley.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.