Peel and roughly chop the onion, carrot, potato and leek and put into a large pan on a medium heat with a lug of oil. Cook for 15 minutes, or until soft but not coloured, stirring occasionally. Crumble in the stock cube, then add the chicken thighs, pearl barley and 2.5 litres of boiling water (or use leftover chicken stock, if you have it). Stir well and leave to simmer for around 45 minutes with the lid on.
Meanwhile, beat the eggs in a bowl with a few tablespoons of water to thin them out. Place a small non-stick frying pan on a medium heat with a splash of oil, then make 4 or 4 really thin pancake-style omelettes, without letting them get any colour. Cool, roll up and slice.
Trim and shred the cabbage, discarding the core, and add to the soup with the broccoli. Simmer for 5 minutes while you pull out the chicken thighs, shred the meat off the bone and put it back into the soup, discarding the bones. Season the soup to perfection, then simply add your rice noodles off the heat, and serve 5 minutes later when they're hydrated. Sprinkle over the omelette noodle at the last minute before serving.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 163.8mg||50 %|
|Sodium 287.6mg||10 %|
|Potassium 498.3mg||13 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 21.5g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
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