CHICKEN BARLEY SOUP 🍲

CHICKEN BARLEY SOUP 🍲 OUR GO-TO WINTER FAM DINNER! This is easily our most-made, most-loved, plate-licking dinner by Georgey & Kiki 👏🏼👏🏼 With all the goodness rolled into one pot, this is a beautifully balanced meal, whilst also supporting their little guts 🫶🏼 15 minutes is all you need to prep, the greatest winter warmer for the whole fam!   Ingredients: 2 tablespoons olive oil 4 garlic cloves, minced 1 teaspoon fresh ginger, minced 1 brown onion, finely chopped 1/4 leek, finely chopped 2 celery stalks, chopped 2 carrots, chopped Handful parsley, chopped 1.5 kg full chicken or drumsticks 8 cups stock or bone broth 1 teaspoon apple-cider vinegar 1 cup raw barley or brown rice (pre-soak if you can) Squeeze of lemon Method: -Heat the olive oil in a large saucepan over a medium-high heat. -Sauté the garlic, onion, leek and ginger until they become translucent. -Add the carrots and celery and stir for 3–5 minutes. Then add the chicken, stock or bone broth and the apple-cider vinegar and bring to the boil. -Once the soup has come to boil, turn the heat down, place the lid on and cook for 1 hour. -At the 1-hour mark, add in the barley or rice and the parsley and continue cooking for another hour. -After another hour, remove the chicken and debone, discarding the bones then add the chicken meat back into the pot and stir. Season with salt and pepper, if desired, and a squeeze of lemon. *we like to serve this quite thick to the kids as it’s easier for them to eat. If you want it more soupy simply add another 1-2 cups of water when putting it all together or pull back on the barley. Serves: 6–8 adults Prep time: 10 minutes Cook time: 2­–3 hours Age: 7 months + Allergen: Gluten (swap for brown rice for GF) Freezer friendly Enjoy!!! 🤤

Great

% Daily Values based on a 2,000 calorie diet

Step 1

-Heat the olive oil in a large saucepan over a medium-high heat.

Step 2

-Sauté the garlic, onion, leek and ginger until they become translucent.

Step 3

-Add the carrots and celery and stir for 3–5 minutes. Then add the chicken, stock or bone broth and the apple-cider vinegar and bring to the boil.

Step 4

-Once the soup has come to boil, turn the heat down, place the lid on and cook for 1 hour.

Step 5

-At the 1-hour mark, add in the barley or rice and the parsley and continue cooking for another hour.

Step 6

-After another hour, remove the chicken and debone, discarding the bones then add the chicken meat back into the pot and stir. Season with salt and pepper, if desired, and a squeeze of lemon.