Chicken and barley soup with cheesy flatbreads

Cooking Soups Chicken and barley soup with cheesy flatbreads

This hearty chicken soup is a fantastic low fat dinner option.

Lables: High fibre Low fat Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over high heat. Add leek. Cook, stirring, for 3 minutes or until starting to soften. Add tomato paste. Cook, stirring, for 1 minute. Add thyme, barley and stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 40 minutes or until barley is just tender.
  2. Add potato. Simmer for a further 5 to 7 minutes or until tender. Remove pan from heat. Stir in silverbeet and chicken. Season with salt and pepper. Stand, covered, for 5 minutes or until silverbeet is just wilted.
  3. Meanwhile, preheat a sandwich press (see notes). Fill pita pocket halves with cheese. Press each pita for 2 minutes or until cheese melts and bread is golden and crisp. Transfer to a board. Cut into wedges.
  4. Ladle soup into serving bowls. Sprinkle with extra thyme. Serve with pita wedges.

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2 tbsp olive oil
1 large leek, trimmed, halved, thinly sliced
2 tbsp tomato paste
1 tbsp fresh thyme leaves
3/4 cup pearl barley
2 litres salt-reduced vegetable stock
2 desiree potatoes, skins scrubbed, cut into 1cm pieces
1/2 bunch silverbeet, stalks and veins removed, leaves shredded
1 cup shredded skinless barbecue chicken
2 wholemeal pita pockets, halved
1/2 cup grated pizza cheese
Extra fresh thyme leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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