The Monday Morning Cooking Club’s Chicken and Barley Soup

Serves: 8

The Monday Morning Cooking Club is a wonderful story.

In 2006, a group of Jewish women in Sydney started meeting to share recipes and talk all things food.

They contributed their favourite and family recipes and a couple of years later, they published a cookbook of their favourites.

This soup by Barbara Solomon is so warming. So healthy. So nourishing.

Especially through winter, we love to always have a soup in the fridge for lunch and snacks and this has become a favourite.

Yum.

Ingredients

2 tbsp olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 garlic cloves, crushed
400gm tin diced tomatoes
2 ltrs chicken stock
200gm pearl barley
350gm (2 cups) shredded cooked chicken meat
2 tbsp chopped parsley

Method

  1. Heat the olive oil in a large saucepan and cook the onions, carrots and celery until soft. Add the garlic to the pan and cook for a further 1 – 2 minutes, then add the tomatoes and stock and bring to the boil.
  2. Add the barley and reduce he heat to a simmer, then cook for about 50 minutes or until the barley is tender. Add the chicken and parsley, and stir through to heat. Season well with salt and pepper to taste.

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