Chicken, barley and vegetable soup

Ingredients

• 400 g Chicken breast, skinless, boneless (Raw; Cut into 2 cm pieces)
• 160 g Pearl barley (Dry / uncooked; Rinsed)
• 200 g Carrots (Raw; Sliced)
• 150 g Onion (Raw; Chopped)
• 100 g Kale (Raw; Tough stems removed, shredded)
• 150 g Green peas, frozen (Frozen)
• 8 g Garlic (Raw; 2 cloves, crushed)
• 3 g Fresh thyme (Raw; Leaves only)
• 0.5 g Bay leaf (Ready-to-eat as sold)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 1 1/2 l Water (Ready-to-eat as sold)
• 4 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Rinse the barley. Chop the onion, slice the carrots, crush the garlic and shred the kale. Cut the chicken into 2 cm pieces.
2. Heat the oil in a large saucepan. Cook the onion and carrots for 5 minutes. Add the garlic and thyme for 1 minute. [Source step duration: 6 min]
3. Add the barley, water, bay leaf and salt. Bring to the boil, then simmer for 25 minutes. [Source step duration: 25 min]
4. Add the chicken and simmer for 8 minutes. Add the kale and peas and cook for 4 minutes more. [Source step duration: 12 min; Food safety: Cook chicken or minced beef, as applicable, until the centre reaches 75°C and holds at or above 75°C for 30 seconds, checked with a food thermometer. The listed cooking time is an estimate; continue until this endpoint is met.]
5. Remove the bay leaf, season with pepper and divide between four bowls.
6. Allergen declaration (ingredient-based): Cereals containing gluten
7. Storage: Refrigerate for up to 2 days or freeze for up to 3 months. Reheat until piping hot throughout. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.