Chicken Barley & Veggie Soup with sourdough croutons

Feeds 6-7

Prep 10 mins

Cooking Time 2 hours


1 onion

1/2 leek 

6 chicken drumsticks 

2 medium carrots 

2 stalks celery 

1 large potato

1 tomato 

5-6 thyme stalks 

2 tablespoons parsley

1 teaspoon dried chilli 

2 bay leaves 

1/3 cup barley

1 can of cannellini beans

2 cups baby spinach 

1 cob of corn (or 2 small tins 

9-12 cups water

Salt & pepper to taste

3 tablespoons of olive oil 

3-4 slices sourdough (cut into cubes)

1 1/2 tablespoons butter 

1 tablespoon olive oil 

Parmesan cheese to serve 

1/2 cup rissoni pasta

Chicken, Barley & Veggie Soup (with sourdough croutons)


  1. Finely dice the carrots, celery, onions, leek and potato. Finely chop the parsley, including stalks and set aside.
  2. Heat a large deep pot on medium heat and add the diced carrots, celery, onions, leek, potatoes, bay leaves and thyme. Add a pinch of salt and allow the vegetables the sauté for a 4-5 minutes. 
  3. Add the chicken drumsticks, barley, chopped tomatoes, 9 cups of water and bring it to the boil
  4. Add the dried chilli flakes.
  5. After the soup has boiled for 30 minutes, add the cannelloni beans (including the liquid) and roughly chopped baby spinach. Add in salt and pepper. Taste to check. 
  6. Lower the heat and continue to cook. Add in the corn cobs. If the water evaporates add an extra cup of water (or as needed) if you want a looser soup.
  7. When the chicken starts to break off, remove the legs and shred the chicken. Return the shredded chicken to the pot. 
  8. To make the sourdough croutons, cut them into small cubed pieces.
  9. Heat butter and olive oil in a pan. Add the bread and toss for a few minutes until the bread starts to turn golden .
  10. If you choose to serve this soup with pasta, rissoni works well. Cook this seperate and serve the soup on top.
  11. Serve with freshly grated Parmesan, sourdough croutons and a drizzle of extra virgin olive oil. 

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