Ingredients
50g pearl barley
1 tbsp rapeseed oil
2 diced celery sticks
1 diced onion
1 diced carrot
1 small trimmed diced leek
1 tsp fresh chopped thyme
2 skinless chicken breasts (quality assured)
1.2L (2 pints) homemade vegetable or chicken stock (with no stock cube or added salt)
1 tbsp fresh chopped flat leaf parsley Freshly ground black pepper
Brown Bread, to serve (optional)
Method
Serves 12
Place the pearl barley in a sieve and rinse well under cold running water.
Heat the rapeseed oil in a pan over a medium heat and stir in the celery, onion, carrot, leek and thyme. Sauté for 5 minutes, until the vegetables are softened.
Pour the stock into the vegetable mixture, add in the rinsed barley, whole chicken breasts and bring to the boil, then reduce the heat and simmer for about 20 minutes or until the vegetables, chicken and barley are completely tender.
Remove the cooked chicken, allow to cool slightly and carefully dice into small cubes. Stir in the diced chicken and parsley then season to taste.
Nutritional Information
Per serving:
Energy: 134 kcals
Protein: 10g
Carbohydrate: 18g
Fat: 3g
Source of Fibre
