Lyndey Milan’s Healthy Chicken, Vegetable & Pearl Barley Soup Recipe

5 Foods To Keep The Winter Cold Away4
Lyndey Milan

Food Editor

May 15, 2024

Try this healthy soup by Australia’s favourite chef, Lyndey Milan.

Preparation and cooking time 50 minutes
Serves 4

11/2 cups (300g) pearl barley
1 tablespoon olive oil
1 red onion, thinly sliced
2 sweet corn, cobs removed
3 (330g) chicken thigh fillets, shredded
1.5 litres chicken stock
1/2 teaspoon dried tarragon leaves
1 bunch silverbeet, shredded
Flat-leaf parsley leaves, roughly chopped, to serve

Place pearl barley in a saucepan of cold water. Bring to the boil and simmer for 35 to 40 minutes or until tender. Drain well.
While the pearl barley is simmering, heat olive oil in a large deep frying pan stockpot. Add onion and corn and cook for five minutes or until soft. Add chicken and cook for a minute or two until coloured.
3 Add chicken stock, dried tarragon leaves and silverbeet, bring to the boil and simmer until the silver beet has wilted. Add drained pearl barley, season to taste with salt and pepper and simmer for two minutes.
4 Serve sprinkled with roughly chopped flat-leaf parsley.

Lentils can be substituted for the pearl barley. Cook according to directions on the packet.


By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of More at



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