Chicken and barley soup with cheesy flatbreads

Chicken and barley soup with cheesy flatbreads

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

The ingredient of Chicken and barley soup with cheesy flatbreads

  1. 2 tablespoons olive oil
  2. 1 large leek, trimmed, halved, thinly sliced
  3. 2 tablespoons tomato paste
  4. 1 tablespoon fresh thyme leaves
  5. 3/4 cup pearl barley
  6. 2 litres Massel vegetable liquid stock
  7. 2 desiree potatoes, skins scrubbed, cut into 1cm pieces
  8. 1/2 bunch silverbeet, stalks and veins removed, leaves shredded (see notes)
  9. 1 cup shredded skinless barbecue chicken
  10. 2 wholemeal pita pockets, halved
  11. 1/2 cup grated pizza cheese
  12. Extra fresh thyme leaves, to serve

The instruction how to make Chicken and barley soup with cheesy flatbreads

  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.

Nutritions of Chicken and barley soup with cheesy flatbreads

fatContent: 548.744 calories
saturatedFatContent: 20.6 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 59.39 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 25.6 grams protein
sodiumContent: 45 milligrams cholesterol

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