Lemony Chicken & Barley Soup

Inspired by Emily English (@emthenutritionist)

This soothing, protein-rich soup is inspired by Emily English’s lovely original recipe. We’ve made a few gentle tweaks to suit our own preferences — leaving out celery, onions and dill, swapping brown rice for pearl barley, and using fresh ginger instead of paste. The result is a light, comforting bowl with a bright, lemony finish.

Ingredients (serves 4)

2 carrots, diced
200g diced butternut squash
A handful of chestnut mushrooms, sliced
1 tsp grated fresh ginger
2 garlic cloves, finely chopped
2 chicken stock cubes dissolved into 2.5L boiling water
1 small sprig rosemary
150g pearl barley
1 lemon (zest and juice)
2 eggs
320–400g cooked roasted chicken, shredded
1 tbsp chopped parsley
Olive oil
Salt and black pepper

Method

1. Warm a drizzle of olive oil in a large pot over medium heat. Add the diced carrots and butternut squash with a pinch of salt, and cook for around 5 minutes until they begin to soften.
2. Add the sliced mushrooms and continue cooking until they soften and release a little moisture.
3. Stir in the garlic, fresh ginger and the rosemary sprig. Cook for 1–2 minutes until fragrant, then add the pearl barley and stir to coat.
4. Pour in about 2 litres of the hot stock (keep the rest aside for topping up). Bring the soup to a gentle simmer.
5. Let everything cook for around 20 minutes with the lid on, stirring occasionally and adding more stock if needed.
6. Add the shredded chicken and lemon zest, then continue simmering for an additional 15–20 minutes, or until the pearl barley is tender and the broth tastes rich and well-blended. Remove the rosemary and reduce the heat to low.
7. In a separate bowl, whisk together the eggs and lemon juice. Slowly whisk in a ladle or two of hot broth to temper the mixture.
8. Pour the tempered egg mixture back into the pot, stirring constantly until the soup becomes silky. Turn off the heat.
9. Season generously with salt and black pepper, then fold through the chopped parsley just before serving.

Enjoy!