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Free for a limited timeChicken Barley Vegetable Soup for Winter
Chicken soup is grandma's winter remedy. We swap vermicelli for barley, so it has more fibre, keeps you full longer, and makes a complete dinner in one bowl.
Why barley?
- Beta-glucan fibre keeps you full longer
- Lower glycaemic index than vermicelli
- Gives the soup a lovely texture
Chicken Barley Soup
Ingredients
- 2 chicken breasts
- ½ cup barley, rinsed and soaked
- 2 carrots
- 2 celery sticks
- 1 onion
- 2 garlic cloves
- 8 cups water
- Dried lime, cardamom, black pepper
- Parsley and lemon
Method
- Simmer the chicken in water with onion, dried lime and cardamom for 20 minutes, skimming the foam.
- Remove and shred the chicken; add barley to the broth and cook 15 minutes.
- Add carrots, celery and garlic; cook 10 minutes.
- Return the chicken and serve with parsley and a squeeze of lemon.
Tip
Soak the barley overnight so it cooks faster.
Why chicken soup feels good when you have a cold
Warm soup replaces fluids and soothes the throat, and the steam helps clear the nose. It is not a cure, but it is a light, nourishing meal when you feel run down.
Barley swaps
- Freekeh: smoky flavour, high fibre
- Brown lentils: more protein
- Quinoa: cooks in 15 minutes
- Brown rice: easy to find
Frequently asked questions
Can I use chicken thighs?
Yes — skinless thighs make a richer broth, with slightly more calories than breast.
How long does it keep?
3–4 days in the fridge. Barley soaks up the broth, so add water when reheating.
Can I use a pressure cooker?
Sure — everything together for 15 minutes on high pressure, then shred the chicken.
Does barley contain gluten?
Yes, barley contains gluten. If you avoid it, use quinoa or brown rice.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.