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Chicken & Barley Soup

Ingredients

2-2.5lt Organic chicken stock or bone broth (See separate recipe)
200g Pearl barley
300g Leftover organic chicken or 3 chicken legs
4 Baby carrots
200g Potatoes
200g Podded broad beans, peas or green beans
250g Cooked chickpeas
2tbsp Chopped parsley
Salt and pepper to taste

Instructions

Bring the stock or bone broth to the boil. Rinse the barley and add to the boiling stock together with the chicken legs if you do not have any leftovers. Simmer for approx. 45 minutes until the chicken and barely are very tender but the barley still has a bit of a bite.

While the chicken and barley are cooking away, just peel and chop the carrots in 1.5cm cubes, scrub and dice the potatoes into also 1.5 cm cubes. Pod your broad beans or top and tail your green beans and reserve.

Once the chicken and barley are cooked add the carrots and potatoes and cook for 8-10 minutes until tender. Then add the podded broad beans and cook for 1 minute (or 2 minutes if large), chickpeas and shredded chicken (or leftover chicken) to warm through. Add salt (if not feeding your children) and pepper to taste and garnish with chopped parsley.

Nutrifacts

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Chicken contains PROTEIN to help your body heal and grow and it is quite low in saturated fat if you avoid the skin. Chicken is high in NIACIN, a B for energy production, metabolism and production of serotonin, which regulates mood, appetite and sleep, and glucose tolerance factor(GTF) which enhances insulin activity in taking glucose into cells to produce energy.

Carrots contain good levels of BETACAROTENE, an antioxidant responsible for their bright orange colour that the body can transform in vitamin A. VITAMIN A is fundamental to maintain good vision in poor lighting conditions as well as keeping healthy skin and act as anti-oxidant to protect our bodies from the damage generated by free-radicals. Carrots are high in FIBRE that helps intestinal health & transit fatty acids. Carrots also contain VITAMIN C that supports the immune system.

Broad beans are high in FIBRE and protein. They contain good levels of FOLIC ACID necessary for red blood cell production and minerals such as cooper a component of a powerful antioxidant enzyme (Superoxide dismutase or SOD)

Garlic is high in an important antioxidant, VITAMIN C which also supports the immune system. Laboratory tests indicate that garlic has anti-inflammatory properties and may help modulate the immune system.

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