This nourishing soup recipe from The Monday Morning Cooking Club is made with ingredients many people will have in their pantry or freezer. It is best made with homemade chicken stock.
Ingredients
2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 garlic cloves, crushed
400g tin diced tomatoes
2 litres (8 cups) chicken stock
200g pearl barley
350g (2 cups) shredded cooked chicken meat
2 tablespoons chopped parsley
Method
You might like
Heat the olive oil in a large saucepan and cook the onions, carrots and celery until soft. Add the garlic to the pan and cook for a further 1–2 minutes, then add the tomatoes and stock and bring to the boil.
Add the barley and reduce the heat to a simmer, then cook for about 50 minutes, or until the barley is tender. Add the chicken and parsley, and stir through to heat. Season well with salt and pepper to taste.
Serves 8
The Monday Morning Cooking Club began when six Jewish women from Sydney started cooking together on Monday mornings and decided to create a cookbook comprising the best recipes from their community to raise money for charity. Royalties from the sale of the resulting book (published by HarperCollins, $39.95) go Oz Harvest, Wizo and Smile Foundation.
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
