recipes
Hearty chicken and vegetable soup with barley
2024-01-31
Ingredients
1 chicken breast, diced (Strands palace)
1 tbsp olive oil (Borges)
1 knob butter (Lake land)
1 onion, finely diced
3 clove garlic, finely chopped
1 stick celery, finely diced
1 large carrot, peeled and finely diced
1 tsp dried rosemary and oregano
1 tbsp flour
1 tbsp tomato paste (Strands palace)
2 tsp chicken yeast extract (Bovril)
2 cups water
2 bay leaves
60g rinsed and soaked barley
1 tbsp chopped fresh parsley and warmed crusty bread for serving
Method
Heat the oil in a pan and brown the diced chicken. Remove from the pan, add in the onion, garlic, celery, carrot and herbs and sauté with a knob of butter for 5-10 minutes. Add in the tomato paste and flour and cook for 1-2 minutes. Add in the chicken yeast extract, hot water and mix together well. Pop the chicken back in, along with the rinsed barley and the bay leaves and cook for approximately 25-30 minutes or until the barley is cooked. To serve, stir in the chopped parsley and spoon into deep bowls with the crusty bread on the side.
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