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Ingredients
- 500 g chicken breasts
- 2000 g boiling water
- 15 g olive oil
- 150 g celery stalks, cut in pieces
- 120 g leeks, sliced (1 cm)
- 1 garlic clove, sliced
- 1 red chilli, halved, deseeded
- 1 bay leaf
- 2 sprigs fresh rosemary
- 100 g pearl barley, soaked overnight, then rinsed and drained
- 140 g carrots, sliced (5 mm)
-
2
vegetable stock cubes (for 0.5 l each), crumbled
or 2 heaped tsp vegetable stock paste, homemade - 100 g fresh baby spinach
- 75 g frozen peas
- fine sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1301 kJ / 309 kcal
- Protein
- 35 g
- Carbohydrates
- 26 g
- Fat
- 7 g
- Saturated fat
- 1 g
- Sodium
- 628 mg
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