Chicken and leek soup
Nutrition Info.(per serve)
- 1 small chicken, skinned
- 4 sprigs fresh parsley
- 4 carrots, peeled, diced
- 1 1/4 cups pearl barley
- 1/2 teaspoon salt
- 5 teaspoons oil
- 2 leeks, trimmed, sliced
- 4 potatoes, peeled, diced
- 1 tablespoon lemongrass paste (we used Garden Gourmet)
- 3 tablespoons peppadew pieces
- 2 tablespoons fresh parsley, chopped
Total fat 16g
Saturated fat 3g
Dietary fibre 7g
1 Rinse chicken under running water and remove any obvious fat (including fat from cavity). Place chicken in a large pan with parsley sprigs, one-third of carrots and 1/4 cup barley. Fill pan with water and bring to boil.
2 Skim off any surface foam. Add salt and reduce heat to low. Simmer gently for 2 hours or until meat is falling off bones of chicken.
3 Remove chicken from liquid (stock). Strain stock through sieve positioned over a large bowl. Use a gravy-separating jug to remove fat from stock.
4 Clean pan and add oil. Cook leek until softened. Add strained stock with potatoes, remaining barley, carrot and lemongrass. Cook for 15 minutes until vegetables are tender.
5 Meanwhile, roughly chop chicken. Return chicken to soup with peppadew pieces 5 minutes before ready to serve. Heat through, season and serve sprinkled with chopped parsley.
Make it gluten free: Replace barley with quinoa or another gluten-free grain and check lemongrass paste is gluten free.
This soup can be kept for up to 3 days in the fridge in an airtight container. Heat thoroughly before serving.