Name: Hearty chicken and barley soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 Tbsp Cobram Estate Roast Onion Infused Extra Virgin Olive Oil, plus extra to serve; 1 leek, white part only, finely sliced; 2 sticks celery, thinly sliced, reserve celery leaves for garnish; 1 carrot, diced; 2 cloves garlic, finely chopped; 4 sprigs thyme; 500g skinless chicken thigh fillets, diced into 2cm pieces; 250g bacon bones; 300g root vegetables, diced (we used a combination of potato and sweet potato); 1 cup pearl barley; 2.5L salt reduced chicken stock; Sea-salt flakes and freshly ground black pepper, to season; 100g baby spinach leaves; ¼ cup flat leaf parsley leaves; Crusty bread, to serve

Hearty chicken and barley soup

An old winter favourite the family will love!

Serves 4

Prep

10M

Cook

45M

Total

55M

Skip to Recipe

Ladle into bowls, top with reserved celery leaves, parsley leaves and an extra drizzle of oil for a delicious hearty dinner that the whole family will enjoy.

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Ingredients

2 Tbsp Cobram Estate Roast Onion Infused Extra Virgin Olive Oil, plus extra to serve

1 leek, white part only, finely sliced

2 sticks celery, thinly sliced, reserve celery leaves for garnish

1 carrot, diced

2 cloves garlic, finely chopped

4 sprigs thyme

500g skinless chicken thigh fillets, diced into 2cm pieces

250g bacon bones

300g root vegetables, diced (we used a combination of potato and sweet potato)

1 cup pearl barley

2.5L salt reduced chicken stock

Sea-salt flakes and freshly ground black pepper, to season

100g baby spinach leaves

¼ cup flat leaf parsley leaves

Crusty bread, to serve

Method

Heat oil in a large heavy based saucepan. Add leek, celery, carrot, garlic and thyme. Cook, stirring for 5 minutes until leek is soft. Add chicken, bacon bones, root vegetables, barley, stock and 1L water. Bring to a simmer. Cook for 40 minutes or until barley is almost tender.

Remove bacon bones, and discard. Season with salt and pepper, then stir in spinach. Spoon into bowls and top with reserved celery leaves, parsley leaves and an extra drizzle of oil. Serve with bread on the side.

Recipe provided by Cobram Estate

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