Chicken, barley and vegetable soup with pistou
4
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Pistou is a French spin on the Italian pesto containing pureed herbs with garlic and olive oil. It adds a real boost of flavour to this chicken and veg soup.
Ingredients
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Garlic
2 clove(s), crushed
Chicken stock
3 cup(s), (750ml)
Pearl barley
½ cup(s), (100g)
Fresh flat-leaf parsley
¾ cup(s), chopped
Fresh mint
½ cup(s), chopped
Fresh lemon rind
2 tsp, finely grated
Skinless chicken breast
360 g, (buy 400g) fat trimmed
Broccoli
1 cup(s), florets
Asparagus
1 bunch(es), trimmed, coarsely chopped
Frozen green peas
1 cup(s), (120g)
Snow peas
100 g, thinly sliced
Instructions
1
Heat half the oil in a large saucepan over medium heat. Cook leek and half the garlic, stirring, for 5 minutes or until leek has softened.
2
Add stock, barley and 3 cups (750ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
3
Meanwhile, process parsley, mint, rind and remaining garlic and oil in a food processor or blender until smooth. Set pistou aside.
4
Add chicken to soup and simmer, covered, for 15 minutes or until chicken is cooked through and barley is tender. Transfer chicken to a plate. Cover loosely with foil and set aside to rest for 5 minutes before slicing thinly.
5
Add broccoli, asparagus and baby peas to soup and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes. Add snow peas and sliced chicken and simmer, uncovered, for 2 minutes or until vegetables are just tender. Serve soup topped with pistou.
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