Name: Nourishing chicken soup
Yield: 0 serving
Cuisine: Can Be Frozen
Ingredients: 2.00 garlic cloves, finely chopped; 1.00 onion finely chopped; 3.00 carrots finely sliced; 2.00 celery stalks finely sliced; 1.00 Tbs fresh thyme; 1.00 Tbs butter; 1.00 Tbs fresh chillies 573; 180.00 g pearl barley; 1.00 Litres stock chicken; 4.00 chicken breast fillets on the bone

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Ingredients (10)

2.00	garlic — cloves, finely chopped
1.00	onion — finely chopped
3.00	carrots — finely sliced
2.00	celery stalks — finely sliced
1.00 Tbs	fresh thyme
1.00 Tbs	butter
1.00 Tbs	fresh chillies — 573
180.00 g	pearl barley
1.00 Litres	stock — chicken
4.00	chicken breast fillets — on the bone

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Method:

In a large pot, sauté 2 finely
chopped garlic cloves, one finely
chopped onion, 2 finely sliced
carrots, 2 finely sliced celery
sticks and 1 tbsp thyme leaves
in 1 tbsp butter and 1 tbsp olive
oil until softened.

Add 180g pearl
barley and cook, stirring, for
a few minutes.

Pour in 1 litre of home-made chicken stock (or very dilute Marigold vegetable
stock), bring to the boil and then
reduce to a simmer.

Add four chicken breasts (on the bone)
and simmer for 20 minutes.

Remove the chicken, set aside
and add another 500ml stock.

Simmer for another 20 minutes or
until the barley is cooked through.

Take the chicken off the bone and
shred the meat into the soup.

Season to taste, ladle into bowls
and serve sprinkled with plenty of
chopped flatleaf parsley and, if
you like, a little grated Parmesan.