Chicken, vegetable and barley soup
Nutrition Info.(per serve)
3 skinless boneless chicken thighs
2 onions, sliced
4 stalks celery, chopped (leaves reserved)
1 large carrot, chopped
1 cup frozen peas
1 cup frozen cornsweetcornX kernels
1/2 cup barley
1-2 sprigs fresh thyme, marjoram or oregano
3 cups salt-reduced liquid chicken stock
3 cups water
1 courgette, sliced
4 thick slices grainy bread
2 tablespoons olive oil
2 tablespoons finely grated hard cheese, to serve
Total fat 13g
Saturated fat 3g
Dietary fibre 8g
1 Turn slow cooker on to low. Slice chicken thighs and place at the base of slow cooker.
2 Cover with onions, celery, carrot, peas, cornsweetcornX, barley and fresh herbs. Pour in stock and water and cover with lid.
3 Cook for 5-6 hours. Stir once and add courgette 30 minutes before serving.
4 To serve place a bread slice in the base of each serving bowl and drizzle with a little olive oil. Ladle over soup and sprinkle with grated cheese. Serve sprinkled with extra fresh thyme or fresh parsley if you prefer.
Make it gluten free: Use brown rice instead of barley and use gluten-free bread. Check stock is gluten free.