INGREDIENTS:

  • 2 leeks, chopped
  • 2 gar­lic cloves, crushed
  • 1 car­rot, chopped
  • 1 parsnip, chopped
  • 1 turnip, chopped
  • 50g/2oz pre-soaked pearl bar­ley
  • 200g/4oz peas
  • 200g/7oz skin­less chick­en breast, chopped
  • 2 tsp dried mixed herbs
  • 1lt/4 cups chick­en stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks & gar­lic in a lit­tle low cal oil for a few min­utes un­til the leeks soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through and the bar­ley is ten­der. Sea­son and serve.
  3. This soup can be blend­ed if you wish or served just as it comes.

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