Chicken, Vegetable, and Barley Soup

Chicken, Vegetable, and Barley Soup

This recipe is created by Tefal brand ambassador, Lorena Lys, and cooked in the Turbo Cuisine Maxi & Fry using the Soup function.


  • 1 tbsp olive oil
  • 1 kg chicken thighs, chopped
  • 1 medium leek, chopped
  • 3 garlic cloves, finely chopped
  • 2 sticks of celery, chopped
  • 2 medium carrots, chopped
  • 2 medium potatoes, chopped
  • 1 small sweet potato, cubed
  • 1 large turnip, cubed
  • 2 medium zucchini, cubed
  • 200 grams green beans, chopped
  • 300 grams pearl barley, rinsed and drained
  • 1 bay leaf
  • 2 litres chicken stock
  • Salt and pepper, to taste
  • 200 grams baby spinach
  • 1 cup chopped parsley, to garnish
  • Grated parmesan cheese, to garnish


1. Select the program “Brown” and press the timer dial and turn the control knob to 15 minutes. 

2. After 5 minutes, add olive oil and brown the chicken in batches. Remove and set aside. 

3. Add a bit more olive oil to the bowl and fry the leeks, garlic and celery for 5 minutes until soft. 

4. Add the remaining vegetables, barley, bay leaf and chicken stock. Season well with salt and pepper. 

5. Close the lid and lock it. Select the program “Soup”, this uses the pressure cook feature. Press the timer dial and turn the control knob to reach 20 minutes. Press “start”. 

6. When the time is up, open the lid and add the baby spinach and chopped parsley. Close the lid to allow the spinach to wilt for 5 minutes or so. Serve soup in bowls, sprinkled with parmesan cheese and a generous splash of olive oil.

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