Leek And Chicken Soup

• porce: six servings

Ingredience

Chicken & Leek Soup Recipe 👇

This is a stripped back version of one of the soups in the book, and yes it really is as simple as it looks. I know it’s good when my wife steals it for work.

Nutrition - 4 x 500 kcal (40P, 50C, 15F) + 8g fibre

2 tbsp olive oil

500g leeks (sliced)

150g pearl barley

500g skinless chicken thighs

1 litre chicken stock

A small bunch parsley

Some black pepper

This is impossibly simple, just takes a while. Sweat your leeks for ten minutes in the olive oil until they start to brown a little. Add the pearly barley and mix through for two minutes. Throw in the chicken thighs then cover with the stock. Bring to the boil then drop to s simmer for 30 minutes. Pull the thighs out and shred with a fork then return to the pot. Finish with parsley and pepper. Add extra water as you need.

Note - this recipe makes four 500 calorie serves but it will be good for six servings if you have it with a piece of bread