Chicken and Barley Soup - Low in calories high in protein | Kukskitchen

Here's another soup to add to your list of high protein low carb lunch ideas. This is especially delicious with the goodness of barley.

A few things before we start:

• I oven baked my chicken breasts, plain- no salt no pepper, for 30 minutes at 180 degree celsius.
• I used reconstituted chicken stock from a cube.
• Instead of leeks one could use arugula, which better reputed for being nutritious. 
• Spinach goes well in this recipe too.

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Chicken and Barley Soup

Serves: 5-6

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Ingredients

1- Cooked chicken - 500g
2- Chicken stock -  8 cups
3- Chopped carrots - 1 cup
    Chopped celery - 1 cup
    Chopped onions - 1 cup
4- Garlic, minced - 2 cloves
5- Quick cook barley - 1 cup
6- Leeks - 4 cups
7- Olive oil - 1 tbsp


Method

• Heat stock and keep aside. 
• Sauté carrots, celery and onion in oil in a stock pot until crisp cooked. Add 2 cups of the stock and garlic. Reduce heat and simmer until desired consistency. 
• While vegetables cook, prepare barley. Bring 2 cups of broth to a boil. Add barley, cover and simmer for 8 to 10 minutes.
• Add barley and chicken to stock and vegetables. Add leeks and cook just until leek wilts (about 2 minutes).

Also check out  - White Turkey and Bean Chilli Soup

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 Cheers
Sherin