Maggie Beer's Chicken and Barley Soup Recipe | Maggie Beer's Big Mission | ABC iview

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: turkey thighs

Chicken breast is leaner, while turkey thighs can be more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

Rinse the barley and place into a saucepan on the stove, cover the barley with four times the amount of water and bring to a boil over high heat. Reduce the heat to low and simmer for 30 to 40 minutes or until tender.

Place the chicken thighs in a bowl with extra virgin olive oil, salt and pepper, place on a lined gastronorm tray and bake in the oven at 160 degrees for 15 minutes. Once cooked dice the chicken into 1 cm pieces.

Take the sweet potato, celery, and carrots, and put them through the food processor to dice with a 1 cm to 1.5 cm dice attachment.

Transfer these into a bowl, add extra virgin olive oil and salt then arrange on lined gastronorm trays, place these in the oven at 220 degrees to burnish slightly, approximately 10 to 15 minutes.

With a knife and a chopping board, hand dice the slow-cooked onions.

Place a large stock pot on the stove add half the brodo stock, and add all of the prepared ingredients. Top up with the remaining brodo stock and simmer gently for 30 minutes.

Take the parsley and place in the robot coupe and blitz until finely chopped.

To serve, add the parsley and stir through the soup. Ladle portions into bowls and top with a sprinkling fine grated parmesan cheese (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary