Lunch
Chicken, Barley & Vegetable Soup
Dairy Free
High Fibre
High Protein
Nutrient dense
Refined sugar free
⏱ 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.
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the carrots and celery and cook for 5 minutes, stirring occasionally, until just starting to soften.
- 3 Add the chicken and cook for another 3–4 minutes, stirring occasionally, until the outside turns from pink to white — it doesn't need to be fully cooked yet, as it will finish in the simmering soup.
- 4 Add the barley, thyme and chicken stock and stir to combine.
- 5 Bring to the boil, then reduce the heat to a simmer and cook for approximately 25 minutes, stirring occasionally so the barley doesn't settle and stick.
- 6 Add the courgette and continue cooking for 8–10 minutes, until the barley is tender to bite and the chicken shows no pink when a piece is cut open.
- 7 Season with black pepper and finish with fresh parsley before serving.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.