Free Healthy Recipe - Chicken and vegie soup with barley

Dairy free, Low fat, Low GI, Low sugar, Wheat Free

There's nothing to beat this winter warmer. It heats you up from the inside and fills you up for hours. Make sure you use a great quality stock though. It makes all the difference.

Ingredients

1 tbs olive oil

1 onion diced

2 leeks sliced

1 cup celery, diced

2 cups carrot, peeled and diced

2 cups broccoli, florets

2 litre chicken stock, homemade

1 tsp sea salt, only if stock is homemade

¼ cup barley - pearl

100 g chicken breast, cut into pieces

Method

Heat the olive oil in a large stock pot
Saute the onion for 2 minutes until soft
Add the leeks, celery and carrot to sweat for a further 5 minutes
Sit through the broccoli, stock, seasoning, barley and chicken.
Bring to a gentle boil then reduce heat to simmer for 50 minutes. If you have a pressure cooker, set it to cook for 25 minutes after the pressure has built up.
Remove from the heat and set aside to cool.
Serve with chunks of grainy bread

Makes 6 servings

Prep Time:	20 mins
Cooking Time:	50 mins
Ready in:	70 mins
Suitable for:
Lunch, Soup

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Nutritional Information - Per Serve
Kj	555 kj
Calories	133 kcal
Fat	5 g
Saturated Fat	1 g
Total Carbohydrate	10 g
Total Protein	11 g
Fibre	4 g

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