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🍽️ Hearty Chicken and Pearl Barley Soup

649 kcal · 30 min · 4 servings

Ingredients

• 1.5 l chicken broth
• 400 g cooked chicken meat
• 1 bay leaf
• 6 crushed allspice berries
• 300 g pearl barley
• 200 g green beans
• 2 carrots
• 150 g spinach
• 2 onions
• pepper
• 1 pinch cayenne pepper
• seasoning blend

Instructions

1. 1. Put the pearl barley into a pot and cover with cold water.
2. 2. Bring the water to a boil and let the barley cook for five minutes.
3. 3. Pour the barley through a sieve and rinse them briefly under cold water.
4. 4. Add the pre-cooked barley to the broth and cook for about one hour.
5. 5. Peel the carrots and wash them thoroughly.
6. 6. Slice the carrots into thin rounds.
7. 7. Wash the beans and trim off any tough ends.
8. 8. Wash the spinach and remove any tough stems.
9. 9. Peel the onions.
10. 10. Dice the onions into small cubes.
11. 11. Add the prepared vegetables (except the spinach) to the soup when there are 30 minutes of cooking time left.
12. 12. Add the spinach to the soup when there are 10 minutes of cooking time left.
13. 13. Cut the chicken meat into small pieces.
14. 14. Add the meat pieces to the soup and heat them through.
15. 15. Season the soup to taste with salt, pepper, cayenne pepper, and an herb mix.

Nutrition per serving

• kcal: 649
• Protein: 44 g · Fett/Fat: 30 g · Carbs: 50 g