Hearty Chicken, Bacon & Barley Soup (Omma's German Soup)

As children, we always called this simply 'German Soup', thanks to the sausages my German grandmother, Omma, would smuggle into England during her annual visits.

Her suitcase was like a treasure trove. Kinder and Milka chocolates, enormous bags of Haribo gummy bears 'Goldbären' (long before they became commonplace in the UK), and all sorts of other goodies. We, or perhaps I should say I, could hardly wait for her to open her enormous suitcase and reveal what treasures she'd brought.

Alongside the treats for us children always came German delicacies that weren't readily available in Britain at the time. Mettwurst (the firm, smoked variety from northern Germany), bratwurst, pumpernickel, pickles and creamy herring salads, although I was never particularly keen on that one, along with all sorts of other German culinary delights my mother missed after moving to the UK.

We were never entirely sure how legal it was to bring all this food into the country. I used to imagine a policeman arriving at the door to arrest Omma, which I found very funny as a child, particularly as she was such a respectable lady.

I am not sure how authentically German this soup is. Like all good family recipes, it has changed and evolved a little over the years. But it remains a wonderfully hearty, nourishing soup, packed with chicken, vegetables and pearl barley, with a rich, golden broth. It is a perfect 60Fit recipe, full of fibre, protein, complex carbohydrates and nutrients that support gut health.

It's particularly good with a thick slice of dark rye bread, sourdough or homemade soda bread, but it's equally substantial enough to be eaten on its own.

We always added a splash of wine vinegar just before eating and, trust me on this one, it really does make a difference.

My mum would often make this soup after Boxing Day, using leftover turkey bones to make the stock. I still do something similar whenever I roast a chicken.

There's a little more chopping and preparation involved than in many of my recipes, but it's well worth the effort. The soup keeps beautifully in the fridge for a few days and makes a lovely substatntial and easy 'heat and eat' meal to come back to after a busy day.

Recipe Overview

Prep time: 20 minutes

Cook time: 50 minutes

Servings: 4 generous bowls

Ingredients

• 100g smoked bacon, diced

• 250g skinless chicken breast or thigh, diced

• 100g firm smoked Mettwurst or another suitable smoked sausage, sliced (optional)

• 60g pearl barley, rinsed and drained

• 2 medium carrots, diced

• 2 celery sticks, chopped

• 1 medium leek, sliced and washed

• 1 medium waxy potato (optional), diced

• 150g green or Savoy cabbage, shredded

• 1 good-quality chicken stock pot or stock cube

• 1.5 litres water, plus a little extra if needed

• 2 bay leaves

• 1 tsp dried thyme or a few sprigs of fresh thyme

• Freshly ground black pepper, to taste

• Red or white wine vinegar, to serve

  
  

Method

1. Fry the bacon. In a large, heavy-based saucepan, fry the diced bacon over a medium heat until golden and beginning to crisp. There is usually no need to add oil, as the bacon releases its own fat.

2. Add the chicken. Stir in the diced chicken and cook for a few minutes until lightly coloured.

3. Add the vegetables. Add the carrots, leeks, diced potato, celery and shredded cabbage. Stir everything together for a couple of minutes.

4. Add the stock and barley. Pour in 1.5 litres of water, add the chicken stock pot or cube and the rinsed pearl barley.

5. Add the remaining ingredients. Stir in the bay leaves, thyme and sliced Mettwurst, if using.

6. Simmer gently. Bring to a gentle boil, reduce the heat and simmer for approximately 40–50 minutes, stirring occasionally, until the barley is tender, the vegetables have softened and the chicken is thoroughly cooked. Add a little hot water if needed, taking care not to dilute the broth too much.

7. Finish. Remove the bay leaves and add freshly ground black pepper towards the end. I never add extra salt, as the bacon, sausage and stock already provide plenty of seasoning.

8. Serve. Ladle into generous bowls and add a splash of wine vinegar to taste. Serve with dark rye bread, sourdough or homemade soda bread or eat it as it is.

Nutrition (per serving, approx.)

Estimated using chicken thigh, potato, smoked sausage and standard bacon. Actual values will depend on the products and quantities used.

• Calories: 365 kcal

• Protein: 25g

• Carbohydrates: 30g

• Fat: 17g, including some unsaturated fats

• Fibre: 7g

Values are approximate and will vary depending on ingredients used. Bread and vinegar are not included.

Why This Works — The 60Fit Approach

• Protein for muscle maintenance: Chicken, bacon and smoked sausage contribute protein, important for maintaining muscle mass and supporting strength as we age.

• Fibre for digestive health: Pearl barley provides soluble fibre, including beta-glucans, while the vegetables contribute additional fibre to support normal digestion.

• Vitamins and minerals: Carrots are rich in beta-carotene, which the body converts into vitamin A, while cabbage provides vitamin C. The variety of vegetables also contributes folate, potassium and other micronutrients.

• A satisfying, balanced meal: The combination of protein, fibre-rich barley, vegetables and a warming broth makes this a substantial, nourishing soup.

60Fit Tip

The ingredients make much of their own stock; a good-quality supermarket stock pot or cube works perfectly well. As the chicken, bacon, smoked sausage and vegetables simmer together, they build a lovely savoury flavour without the need to prepare homemade stock.

Don't feel you have to use exactly the same vegetables as I do. Feel free to use whichever you prefer.

Pearl barley continues to absorb liquid as the soup stands, particularly overnight. Add a little water when reheating if necessary, but not so much that you lose the rich, brothy character.

If making a batch specifically for freezing, I leave out the potato, as I find its texture changes after freezing. Cool promptly, refrigerate leftovers and use within 48 hours, or freeze in portions. Reheat thoroughly until piping hot.

And don't forget the splash of wine vinegar when serving.