Ironically mum doesn’t add chicken so you don’t have to either but I enjoy the protein add in for lunch.  Alternative can be beans, lentils or chickpeas

INGREDIENTS:

4 stalks celery

2 large leeks

2 medium carrots

1 potato halved (can use sweet potato)

1tsp olive oil or coconut

½ bunch of parsley

3tbsp pearl barley

2 stock cubes

6 skinless chicken thighs roughly chopped

DIRECTIONS:

1. Using a large pot over a medium heat add the oil.
2. Ensure all veg are roughly chopped up, this is a chunky soup so chop them how you like.
3. Add the celery, leeks and carrots to the pot season with a little pepper  and stir occasionally for 5-10 min.
4. Dissolve the stock in a jug with roughly 1500ml of hot water & pour into the pot.
5. Pop the chicken in and bring to the boil.
6. Add the pear barley & simmer for 30mins stirring often.
7. Chop the parsley and pop in keeping the pot on simmer for an added 15-20 mins.

NOTES:

Nutritional value will vary (estimate):