There’s nothing quite like homemade chicken soup! Perfect for you and your little humans, this quick and easy soup packs loads of goodness into each little mouthful. It’s a fam favourite in our home. We invite you to try it for your next family meal 💛
Ingredients:
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon fresh ginger, minced
- 1 brown onion, finely chopped
- ¼ leek, finely chopped
- 2 celery stalks, chopped
- Handful parsley, chopped
- 1.5 kg full chicken or drumstick
- 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 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.
*you can 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. You can also puree it!
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
Recipe courtesy of our friends at @baby.food.bible
