Immune boosting chicken and barley soup

It’s the middle of winter, this past week has been the coldest so far this season, sickness always seems to be hanging just around the corner and I have an bottomless pit for a stomach. Glorious, hearty soup is the perfect solution! This soup recipe is absolutely packed with goodness!

Turmeric, ginger and garlic are a power packed trio.

These guys have fabulous anti viral, anti inflammatory and anti bacterial properties.

Using bone-in cuts of meat provides nourishing gelatin to soothe your gut and protect your bones.

I hope you enjoy this recipe as much as we do, my kids seriously couldn’t get enough!!

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1kg chicken drumsticks
6 cloves garlic, crushed
5cm finger fresh turmeric, peeled and grated
5cm chunk fresh ginger, peeled and grated
1 onion, finely diced
1Tbsp butter
2 large carrots, diced
2 sticks of celery (leaves and all), diced
2L water
150g barley, soaked and rinsed
2tsp sea salt
2 heaped tablespoons flour + 1/2 cup water

In a large saucepan, fry onion in the butter over medium-high heat until it starts to colour a little. Add in chicken, garlic, turmeric and ginger and continue to cook until the chicken has browned on all sides. Pour in water and bring to a simmer. While the chicken starts to cook, dice your carrot and celery and add into the pot, as well as the barley. Allow to simmer over low heat covered with a lid for about 1 1/2 hours until the chicken falls off the bone and can be shredded with a fork. Remove all meat from the bones and return meat to the soup. Make a slurry of flour and water, whisking well to remove any lumps. Pour into the soup to thicken at the end of cooking. Season to taste and garnish with freshly chopped parsley to serve.

Enjoy x

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