Traditional British Chicken, Leek & Pearl Barley Soup
Method
Sauté Aromatics: Heat oil in a large stockpot over medium heat; sauté leeks, carrots, celery, and garlic for 5 minutes until softened.
Simmer Broth: Stir in pearl barley, chicken stock, chicken thighs, and thyme; bring to a boil, then cover and simmer on low for 35 minutes until barley is tender.
Shred Chicken: Transfer cooked chicken to a board, shred coarsely with two forks, and return to the pot.
Finish & Season: Stir in frozen peas, simmer for 3 minutes until vibrant, season with salt and pepper, and garnish with parsley.
Cooking Hack: Rinse pearl barley thoroughly under cold water before cooking to remove excess surface starch; this keeps your broth crystal clear rather than cloudy while preserving its gut-friendly prebiotic benefits.
Nutrition Facts
Per serving
