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Carrot, Chicken and Barley Soup

Serves 4

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  • 1tbsp vegetable oil
  • 450g carrots, peeled and sliced
  • 1 leek, cleaned and sliced
  • 1.2lt chicken stock
  • 75g pearl barley
  • 175g cooked chicken, broken into bite sized chunks
  • 175g cooked potatoes, chopped
  • 100g cooked vegetables such as peas, broccoli, or green beans

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Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.

Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

To save time you can always make chicken stock with a stock cube or concentrate.

[tooltip text="We're often contacted by PR agencies and companies asking if we'd like to feature their client's recipes. We only share recipes that we think would interest our readers, and this is one of them!"]This recipe was provided by our friends at BritishCarrots[/tooltip]

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