Friday, 30 May 2014

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.

Chicken and Barley Soup
Serves: 5-6


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


  • 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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Sherin Deepu


  1. I can have this soup happily anytime of the day.. health and definitely a satisfying food.

  2. What a gorgeous plate,

  3. loved this healthy yummy soup....

  4. Anonymous2:53 pm

    Now that I'm on a workout diet, need to include those dishes which are low on calories and high in proteins. This one seems scrumptious! Along with contributing to good health, should also please the palate right?

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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