Our chicken leek barley soup is so tasty and so cozy on a cold night. This soup is so fast to make, affordable and totally delicious. Just add crusty bread to mop up the bowl. Perfect for the thermos to take to work or the footy the next day too.
4 chicken Ritchies thigh fillets, skin off
2 medium leeks washed, finely chopped
2 tablespoons olive oil
½ cup pearl barley
2 large carrots peeled and diced
2 sticks celery finely sliced
6 cups low salt chicken stock
sea salt and freshly ground black pepper
In a large pan on a medium low heat, add the oil and leeks.
Cook gently stirring occasionally until the leeks are soft. Add the diced carrot and the celery and cook for another 2-3 minutes.
Pour in the stock, add the barley turn up the heat and bring to the boil. Turn the heat down so the soup is simmering fast and allow to cook for about 20 minutes or until the vegetables and barley are tender.
Trim any fat or sinew from the chicken thighs, dice finely and add to the soup. Cook for another 15 minutes until the chicken is thoroughly cooked through. Check the seasoning.
Serve hot with warm crusty bread and butter.
Serves 6. Preparation time 15 minutes. Cooking time 45 minutes.