Freezer Chicken and Pearl Barley Soup
A clear, comforting chicken soup with chewy barley, carrots and leek, flavoured with herbs and lemon instead of salt.
- Time1 hr 15
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot. Cook the onions, carrots, celery and leeks for 10 minutes until soft.
10 min - 2
Add the barley, water, thyme, bay leaves and whole chicken breasts. Bring to the boil, then turn down to a simmer.
- 3
Cook for 40 minutes, skimming off any froth, until the barley is tender and the chicken is cooked through.
40 min - 4
Lift out the chicken, shred it with two forks and stir it back in.
- 5
Add the lemon juice, parsley and pepper. Remove the thyme stalks and bay leaves. Taste and add more lemon if it needs it.
- 6
Cool fully and freeze in portions for up to 3 months. The barley soaks up liquid, so add a splash of water when reheating.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.