Chicken, Barley and Vegetable Soup

Prep time 
Cook time 
Total time 
From: Healthy Home Cafe (very slightly edited)
Serves: 10
  • 2 large brown onions (330 g), peeled and diced (or 1 onion and 1 leek)
  • 1 tablespoon extra virgin olive oil
  • 3 large stalks celery (2 ½ cups), diced
  • 4 medium carrots (3 ¾ cups), diced
  • 2 cups diced pumpkin (approx. 300g)
  • 1 kg (6) organic chicken drumsticks, skin removed
  • 1 cup (200 g) pearl barley, rinsed
  • 2 litres chicken stock (2L water + one Massel stock cube)
  • 3 cups water (or as much as you can fit in saucepan)
  • Pepper
  • 1 cup fresh parsley, chives and/or coriander, chopped
  1. Heat a large pot over medium heat. When hot add the onions and the oil and sautee for 5 minutes until the onions soften and start to brown on the edges.
  2. Add the celery, carrots and pumpkin and sautee for 2-3 minutes, then add chicken drumsticks and sautee for a further 3-4 minutes.
  3. Add pearl barley, chicken stock and water and bring to the boil
  4. Place a lid on the pot, turn heat down and simmer for 60 minutes, until the barley is soft and the chicken starts to fall off the bones of the drumsticks
  5. Remove drumsticks from soup pot and set aside to cool
  6. When cold, strip the meat off the bones (removing any fat) and add back to the soup along with pepper
  7. Taste and adjust seasoning if required
  8. Just before serving stir through most of the fresh herbs, reserving a little to garnish each bowl.