Chicken Barley Soup

Step 1: Heat 1 tablespoon olive oil in a large frying pan over a high heat and add chicken in two batches and cook, turning for about 8 minutes, or until browned and then transfer to a removable bowl of a 5 to 6-litre slow cooker.

Step 2: Reduce heat to medium and heat another 1 tablespoon olive oil in same pan and add vegetables and garlic and cook, stirring occasionally, for about 5 minutes, or until slightly softened and then add to slow cooker with stock and barley and season with salt and pepper and stir to combine and then cover with lid.

Step 3: Cook on low heat for about 5 hours or until chicken and barley are cooked.

Step 4: Remove chicken and cool slightly and then shred meat, discarding bones and return meat to soup.

Step 5: Garnish soup with parsley and serve with toast, if having.