Chicken, tomato and barley soup

Not only does barley fill you up, it also adds great texture and nutty flavour.

Heat the oil and butter in a large stockpot over medium heat. Add the onion and thyme leaves and stir for 15 minutes or until the onion is light golden and slightly caramelised.
Add the chicken broth. Increase heat to high and bring to the boil. Add the barley and reduce heat to medium. Simmer for 30 minutes or until the barley is just tender.
Add the tomato, spinach and reserved chicken meat. Stir for 3 minutes or until the spinach wilts and the chicken is heated through. Season.

Source

1 tbsp olive oil

25g butter

2 brown onions, halved, thinly sliced

3 fresh thyme sprigs, leaves picked

2L chicken broth, chicken meat reserved

110g pearl barley

2 tomatoes, seeded, finely chopped

100g baby spinach leaves

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