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Photo of Chicken, barley and vegetable soup with pistou by WW

Chicken, barley and vegetable soup with pistou

Total Time
1 hr 5 min
15 min
50 min
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.


Olive oil

1 tbs


1 whole, thinly sliced


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


1 cup(s), florets


1 bunch(es), trimmed, coarsely chopped

Frozen green peas

1 cup(s), (120g)

Snow peas

100 g, thinly sliced


  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.


SERVING SUGGESTION: Toasted rye sourdough bread. TIP: Suitable to freeze (without pistou) for up to 3 months.