Chicken · ALWAYS FREE
Chicken, leek & barley soup
Pearled barley, tender chicken and sweet leeks simmer in a lightly seasoned broth made in the pot.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Split the trimmed leeks lengthwise, rinse between the layers to remove grit, drain and slice. Prepare the vegetables before handling the raw chicken, using separate clean equipment for ready-to-eat ingredients.
- Heat the olive oil in a 21 cups + 2 tbsp + 0.42 tsp pot over medium heat. Cook the leeks, carrots and celery for 7–8 minutes, stirring, until beginning to soften. Add garlic and thyme and stir for 30 seconds.
- Add the rinsed pearled barley, 3.97 lb water, salt and pepper. Bring to a boil, reduce to a steady gentle simmer and partially cover. Cook for 25 minutes, stirring occasionally.
- Add the chicken pieces and return to a gentle simmer. Cook for 15–20 minutes more, until the barley is tender with a little chew and the largest chicken pieces reach 165°F (74°C). Check chicken with a thermometer rather than judging by color. Continue cooking if either requirement is not met.
- Stir in lemon juice and parsley and divide into 6 portions. For storage, divide the soup promptly among shallow containers rather than leaving the full pot out to cool. Refrigerate at 40°F (4°C) or colder within 2 hours, or 1 hour above 90°F (32°C); use within 3–4 days. Reheat soup to a rolling boil and ensure the chicken reaches 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 289 kcal
- Protein
- 26.4 g
- Total carbohydrate
- 31.4 g
- Total fat
- 6.6 g
- Total sugars
- 3.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Mediterranean: Chicken breast, dry pearled barley, leeks, carrots, celery, olive oil, garlic, water, thyme, salt, black pepper, lemon juice and parsley. Water replaces packaged broth. Chicken prevents Vegetarian and Vegan eligibility; barley contains gluten. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any poultry, grain or dairy explicitly stated. This collection is not a clinical score or health-outcome promise.
Required label checks: Use unseasoned chicken and the listed individual seasonings; no butter, stock cube or cream is included.
Supporting reference - Dairy-Free: Chicken breast, dry pearled barley, leeks, carrots, celery, olive oil, garlic, water, thyme, salt, black pepper, lemon juice and parsley. Water replaces packaged broth. Chicken prevents Vegetarian and Vegan eligibility; barley contains gluten.
Required label checks: Use unseasoned chicken and the listed individual seasonings; no butter, stock cube or cream is included.
Supporting reference - High Protein: Source-model protein subtotal from 600 g raw skinless boneless chicken breast alone: 600 × 22.5 / 100 ÷ 6 = 22.5 g per portion. All soup broth is served. Other ingredients are excluded from this subtotal; this is a representative estimate, not a guaranteed minimum. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
