Baby-friendly Chicken and Barley Soup
Ingredients
- 120 g Organic Red Onion, quartered
- 100 g Organic Carrot, washed, peeled, cut in pieces (4 cm)
- 100 g Organic Leek, washed, cut in pieces (4 cm)
- 120 g Organic Chinese Celery, washed, cut in pieces (4 cm)
- 10 g Organic Curly Parsley, washed, cut in pieces, plus extra leaves roughly chopped for garnishing
- 2 dried Organic Bay Leaves
- 900 g water
- 1 tsp chicken stock paste, homemade (see tip)
- or 1 chicken stock cube (for 0.5 l), crumbled (see tip)
- 750 – 800 g chicken thighs, skin on, bone in
- 80 g Simply Organic Pearl Barley, rinsed thoroughly and drained
Methods
- Place onions, carrots, leeks, celery, parsley, bay leaves, water, chicken stocks and chicken into a cooking pot. Cook at medium heat for 30 minutes.
- Check chicken is cooked, remove the skin and finely shred the meat from the bone using two forks. Transfer shredded meat to a large bowl.
- Drain broth from cooking pot into bowl with chicken. Discard the vegetables and herbs.
- Cook the prepared chicken and broth with barley, then cook at medium heat for 30 minutes.
- Divide between bowls, garnish with chopped parsley and serve with toast fingers or biscuits for dunking, for example, ensuring that the soup is a suitable temperature for your baby before serving.
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