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Chicken and barley soup with cheesy flatbreads
date:Apr 22, 2014
for 5 minutes or until silverbeet is just wilted.

3. Meanwhile, preheat a sandwich press (see notes). Fill pita pocket halves with cheese. Press each pita for 2 minutes or until cheese melts and bread is golden and crisp. Transfer to a board. Cut into wedges.

4. Ladle soup into serving bowls. Sprinkle with extra thyme. Serve with pita wedges.

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