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How to make Chicken and barley soup with cheesy flatbreads

Yield = 4
Prep time: 0:10
Cook time: 0:55
Total time: 1:05

Ingredients

  • 2 tablespoons olive oil
  • 1 large leek, trimmed, halved, thinly sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup pearl barley
  • 2 litres Massel vegetable liquid stock
  • 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
  • Extra fresh thyme leaves, to serve

Method

  • Step 1 Heat oil in a large saucepan over high heat. Add leek. Cook, stirring, for 3 minutes or until starting to soften. Add tomato paste. Cook, stirring, for 1 minute. Add thyme, barley and stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 40 minutes or until barley is just tender.
  • Step 2 Add potato. Simmer for a further 5 to 7 minutes or until tender. Remove pan from heat. Stir in silverbeet and chicken. Season with salt and pepper. Stand, covered, for 5 minutes or until silverbeet is just wilted.
  • Step 3 Meanwhile, preheat a sandwich press (see notes). Fill pita pocket halves with cheese. Press each pita for 2 minutes or until cheese melts and bread is golden and crisp. Transfer to a board. Cut into wedges.
  • Step 4 Ladle soup into serving bowls. Sprinkle with extra thyme. Serve with pita wedges.