Chicken, Vegetable, and Barley Soup

By Lorena Lys

There's a certain magic in a bowl of soup that warms not just the body but the soul as well. And when it comes to wholesome comfort, few soups can rival the heartiness of Chicken, Vegetable, and Barley Soup. This nourishing medley of tender chicken, vibrant vegetables, and hearty barley is a symphony of flavors that promises both sustenance and satisfaction.

This recipe is created by Tefal brand ambassador, Lorena Lys, and cooked in the Turbo Cuisine Maxi & Fry using the Soup function.

Serves

5

Prep Time

20 min

Cook Time

40 min

Ingredients

1 tbsp olive oil
1 kg chicken thighs, chopped
1 medium leek, chopped
3 garlic cloves, finely chopped
2 sticks of celery, chopped
2 medium carrots, chopped
2 medium potatoes, chopped
1 small sweet potato, cubed
1 large turnip, cubed
2 medium zucchini, cubed
200 grams green beans, chopped
300 grams pearl barley, rinsed and drained
1 bay leaf
2 litres chicken stock
Salt and pepper, to taste
200 grams baby spinach
1 cup chopped parsley, to garnish
Grated parmesan cheese, to garnish

Method

Select the program “Brown” and press the timer dial and turn the control knob to 15 minutes.
After 5 minutes, add olive oil and brown the chicken in batches. Remove and set aside.
Add a bit more olive oil to the bowl and fry the leeks, garlic and celery for 5 minutes until soft.
Add the remaining vegetables, barley, bay leaf and chicken stock. Season well with salt and pepper.
Close the lid and lock it. Select the program “Soup”, this uses the pressure cook feature. Press the timer dial and turn the control knob to reach 20 minutes. Press “start”.
When the time is up, open the lid and add the baby spinach and chopped parsley. Close the lid to allow the spinach to wilt for 5 minutes or so. Serve soup in bowls, sprinkled with parmesan cheese and a generous splash of olive oil.

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