Wholesome Chicken Soup

Source: The X-diet cookbook
Serves: 4

Not only is this soup delicious, but it's also economical, 'stretching' two chicken breasts to feed four people.

Ingredients
2 skinned, deboned chicken breasts, very finely chopped
1 onion, chopped
1 tbsp chopped fresh rosemary or 1 tsp dried
1 tsp chopped fresh thyme or 1/2 tsp dried
2 large potatoes, peeled and cubed
3 ribs celery, trimmed and sliced
1 small bunch fresh parsley, chopped
stock made with 5 1/2 cups boiling water and 5 tsp chicken stock
1 bay leaf
1 cup pearl barley
salt and milled black pepper

Method

1. Dry fry chicken, onion, rosemary and thyme.
2. When chicken is cooked and oinion is golden, add potatoes, celery, parsley and 3 cups of stock.
3. Bring to the boil, then reduce heat, cover and simmer until the potato is tender (about 25 minutes).
4. Liquidise soup in a blender or food processor, return to rinsed-out pot and reheat.
5. Add bay leaf, barley and remaining stock.
6. Cover and simmer for about 1 hour or until barley is soft yet still slightly chewy.
7. Season with salt and pepper.
8. Remove Bay leaf and serve piping hot with crusty bread.

Sexy Options

• For an extra-creamy taste, make up the stock with half fat-free milk and half water. You can also do this with vegetable soups.
• Rice or alphabet spaghetti may be used instead of pearl barley. Reduce the total cooking time accordingly.