NZ Woman's Weekly

Chicken and barley soup recipe

Chicken and barley soup recipe
  • Meal Type

  • Servings

  • Courses


I love the way you can create a healthy and comforting meal out of the leftovers of another. I have used leftover hot deli chicken to make this soup, but you can also use what’s left of your Sunday roast. You’ll see I have only added in half the vegetables at the beginning – this will give you the flavour, then adding the rest at the end will give you both colour and texture.

  • 1 chicken frame with meat
  • 2.5L water
  • 2 chicken stock pods
  • ¾ cup barley
  • 1 leek, trimmed and finely sliced
  • 1 large carrot, peeled and grated
  • 2 stalks celery, finely sliced
  • Sea salt and cracked pepper
  • ¼ cup parsley, chopped
  1. Place the chicken frame in a large saucepan and add the water. Simmer for 20 minutes. Remove the frame and set aside until cool. Remove the chicken meat.
  2. Add the stock pods, barley and half of the leek, carrot and celery. Simmer all together for 20 minutes.
  3. Return the chicken meat to the pot with the remaining vegetables and simmer a further 10 minutes until the barley is tender. Season to taste and add the parsley just before serving.

Take a look at this smoked ham hock soup recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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