Chicken and barley soup

The bird is the word! Cheep and cheerful, nothing will go to waste with chicken.

  • 50 mins cooking
  • Serves 6
  • Print


Chicken and barley soup
  • 1 chicken frame with meat
  • 2.5 litre water
  • 2 chicken stock pods
  • 3/4 cup barley
  • 1 leek, trimmed and finely sliced
  • 1 large carrot, peeled and grated
  • 2 stalks celery, finely sliced
  • sea salt and cracked pepper
  • 1/4 cup parsley, chopped


  • 1
    Place the chicken frame in a large saucepan and add the water. Simmer for 20 minutes. Remove the frame and set aside until cool. Remove the chicken meat.
  • 2
    Add the stock pods, barley and half of the leek, carrot and celery. Simmer all together for 20 minutes.
  • 3
    Return the chicken meat to the pot with the remaining vegetables and simmer a further 10 minutes until the barley is tender. Season to taste and add the parsley just before serving.

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