Low-calorie, traditional chicken stew

Ingredients for 4 servings:

• 5 chicken breast fillets
• 4 bay leaves
• 200 g pearl barley, dried
• 1 tsp salt
• 1 leek(s)
• 2 large carrots
• 3 celery sticks
• 1 fennel bulb(s)
• 1 zucchini
• 6 spring onions
• 2 tsp thyme, fresh
• 2 tsp rosemary, fresh
• 1 tbsp chicken broth powder
• 200 g leaf spinach
• 1 handful of fresh basil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Slimming World recipe

A feel-good dish, especially during the colder months. Clean the carrots and slice them, along with the leeks, celery, fennel, zucchini, and spring onions. Chop the rosemary and basil. Wash the chicken and remove any skin if necessary. Bring 2 liters of water to a boil in a large pot. Add the chicken, bay leaves, pearl barley, and salt, cover, and bring to a boil. Reduce the heat to very low and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken, set aside, and let cool slightly. Add the leeks, carrots, celery, fennel, and zucchini to the pot. Bring back to a boil and simmer on low for 10 minutes. Meanwhile, tear the chicken breasts into medium-sized pieces. Remove the lid and add the chicken, spring onions, thyme, rosemary, chicken stock, spinach, and half of the basil. Simmer uncovered for a few more minutes, season with salt and pepper, and remove the bay leaves. Serve the soup hot in four bowls and sprinkle with the remaining basil.