Barley and vegetable soup with shredded chicken

Ingredients

For 1 serving

• Pearl barley60 g
• Chicken breast110 g
• Carrots60 g
• Celery40 g
• Leek50 g
• Chicken broth500 ml
• Extra virgin olive oil8 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Rinse the pearl barley and heat the chicken stock. Meanwhile trim the leek and slice it, rinsing well; peel the carrot, trim the celery and cut them into 1 cm dice.
2. In a large pan heat the oil over a medium-low heat and sweat the leek, carrot and celery for 5 minutes, stirring, until soft.
3. Add the barley and the hot stock, bring to the boil and add the whole chicken breast; simmer over a low heat, half-covered, stirring now and then.
4. After 20 minutes lift out the chicken, which will be white and cooked through, and let the barley simmer for another 15 minutes, until tender; add hot water if the soup gets too thick.
5. Meanwhile shred the chicken with two forks, then return it to the pan and heat for 2 minutes; season with salt and pepper.
6. Turn off the heat and finish with chopped parsley.