Chicken and Vegetable Soup

Chicken and Vegetable Soup

A comforting, cholesterol-friendly soup made with lean chicken, fibre-rich barley, and colourful vegetables. Packed with beta-glucans, protein, and antioxidants, it helps lower LDL cholesterol, supports heart health, and provides a warming, balanced meal that’s both nourishing and satisfying.

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Prep Time 10

Cook Time 30

Servings: 3

Course: Main Course

Ingredients Method Notes

Ingredients

1.5 L vegetable stock
olive oil
1 yellow onion chopped
3 carrots chopped
3 celery stalks chopped
150 g pearl barley
100 g pasta
1 x 400g/14oz can Cannellini beans or any beans of your choice
2 garlic cloves chopped
1 teaspoon dried thyme
500 g 1lb boneless
2 chicken breasts
Salt and pepper to taste
Parsley optional

Method

Place a large soup pot over a medium heat and add a tablespoon of olive oil.
Add carrots, onion and celery and sauté for 8-10 minutes.
Add the garlic and thyme and stir well, then cook for 1-2 more minutes.
Add the vegetable stock, a pinch of salt and pepper and pearl barley then bring to the boil.
Add the chicken breasts and leave to simmer for 25 minutes.
Use tongs to retrieve the chicken breasts and place them on a plate.
Shred the chicken using two forks and add back to the pot and cook for a further 5 minutes.
Garnish with chopped parsley and serve.

Notes

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Chicken and Vegetable Soup