Creamy Chicken & Barley Soup

Creamy Chicken & Barley Soup Recipe

Author: Emma Keenan | Accredited Practising Dietitian - Original recipe by Alex at It's Not Complicated

Creamy, gut-loving, soul-comforting, and full of nourishing goodness. This delicious soup is my new winter favourite.

Servings: 4

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 onion, roughly diced
• 2 large carrots, roughly diced
• 3 celery ribs, roughly diced
• 3 garlic cloves, crushed
• 6 parsley stems, finely chopped (set leaves aside for garnish)
• 2 tablespoons plain flour
• ¾ cup pearl barley
• 2 skinless chicken breasts
• 5 cups chicken or vegetable stock
• 1 piece Parmesan rind, about 7.5 cm
• ¼ teaspoon dried red chilli flakes
• 2 teaspoons dried oregano
• 1 ½ teaspoons dried basil
• 1 ½ teaspoons fresh rosemary, finely chopped
• 2 cups curly kale, stems removed, finely chopped
• ½ cup thickened cream
• 1 tablespoon lemon juice
• Iodised salt and freshly ground black pepper, to season

To Serve

• Parsley leaves, finely chopped
• Parmesan, finely grated

Instructions

1. Sauté the vegetables – Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, and sauté gently for about 8 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally. Add the finely chopped parsley stems and garlic to the pan and sauté for 1 minute. Then, add the flour, stir, and cook for a further 2 minutes.
2. Cook the chicken – Add the pearl barley, stock, chicken, herbs, and Parmesan rind. Make sure the chicken breasts are submerged in the liquid. Over low heat, with the lid on, gently bring to a simmer. Simmer for around 12–15 minutes until the chicken is cooked and registers 74°C on a thermometer.
3. Rest the breasts – Remove the breasts and set aside on a chopping board to rest for 5 minutes before shredding with two forks. Set aside.
4. Cook the pearl barley – Simmer the soup gently for about 15 extra minutes until the pearl barley is cooked. Add the kale, shredded chicken, and cream. Bring back to a simmer and simmer for another 2 minutes.
5. Season and serve – Remove the Parmesan rind and add the lemon juice. Season to taste with salt and pepper. If the soup is too thick, add a little additional stock or water. Serve with a sprinkle of fresh parsley.

Recipe Notes

• If you don't have a Parmesan rind, you can use a chunk of Parmesan. Never throw away a Parmesan rind (I store mine in the freezer); they can be used to add flavour to risottos, casseroles, sauces, and soups.
• Store in an airtight container in the fridge for up to three days. If the soup is too thick, add water or stock to thin.
• Soup can be frozen for up to three months. The cream can split after being frozen and reheated. If planning to freeze, it's best to omit the cream and add it after reheating.