There’s nothing quite like homemade chicken soup! Perfect for your picky eaters, this quick and easy soup packs loads of goodness into each little mouthful. It’s a family favourite in our home.
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
-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)
Recipe and image courtesy of Baby Food Bible @baby.food.bible