This hearty chicken soup is a extraordinary low fat dinner option.
The ingredient of Chicken and barley soup taking into consideration cheesy flatbreads
- 2 tbsp olive oil
- 1 large leek, trimmed, halved, thinly sliced
- 2 tbsp tomato paste
- 1 tbsp open thyme leaves
- 3/4 cup pearl barley
- 2 litres Massel vegetable liquid deposit
- 2 desiree potatoes, skins scrubbed, cut into 1cm pieces
- 1/2 bunch silverbeet, stalks and veins removed, leaves shredded (see notes)
- 1 cup shredded skinless barbecue chicken
- 2 wholemeal pita pockets, halved
- 1/2 cup grated pizza cheese
- other open thyme leaves, to further
The instruction how to make Chicken and barley soup taking into consideration cheesy flatbreads
- Heat oil in a large saucepan beyond high heat. mount up leek. Cook, stirring, for 3 minutes or until starting to soften. mount up tomato paste. Cook, stirring, for 1 minute. ensue thyme, barley and stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 40 minutes or until barley is just tender.
- amass potato. Simmer for a extra 5 to 7 minutes or until tender. cut off surgically remove pan from heat. disconcert whisk in silverbeet and chicken. Season next salt and pepper. Stand, covered, for 5 minutes or until silverbeet is just wilted.
- Meanwhile, preheat a sandwich press (see notes). Fill pita pocket halves in the same way as cheese. Press each pita for 2 minutes or until cheese melts and bread is golden and crisp. Transfer to a board. Cut into wedges.
- Ladle soup into serving bowls. Sprinkle past new thyme. minister to when pita wedges.
Nutritions of Chicken and barley soup taking into consideration cheesy flatbreadscalories: 548.744 calories
fatContent: 20.6 grams fat
saturatedFatContent: 6 grams saturated fat
carbohydrateContent: 59.39 grams carbohydrates
proteinContent: 25.6 grams protein
cholesterolContent: 45 milligrams cholesterol
sodiumContent: 2578 milligrams sodium