We have had another round of coughs, colds, chest infections and the usual winter malarkey across both of our troupes of late and this chicken soup has been an absolute winner. It is easy to make, wholesome and delicious. This was taste tested on 100 odd primary school cross country runners who despite the kale and quinoa kept coming back for seconds – I don’t think they quite realised what they were eating! This recipe can be easily adapted for the crock pot or slow cooker too – throw all the ingredients in first thing and then just do the last finishing touches at the end of the day.
1 onion peeled and finely diced
4 cloves of garlic peeled and finely chopped
2 tbsp fresh rosemary leaves finely chopped
2 carrots peeled and grated
2 bay leaves
8 cups water
3 cups chicken stock
½ cup pearly barley or quinoa
1 small whole chicken left whole or cut down the middle
1 cup kale or silverbeet finely sliced
½ cup fresh curly parsley finely chopped
Juice of ½ a lemon
Salt and pepper
In a large saucepan or stockpot over a medium heat place all the ingredients. Cover with a lid and bring to the boil.
Reduce the heat to low, simmer for approximately 1 hour or until the chicken is cooked and starting to fall of the bone.
Remove the saucepan from the heat. Carefully take the chicken out of the soup.
Allow the chicken to cool and then strip the meat from the carcass.
Add the chicken meat, kale, parsley and lemon juice to the soup.
Bring the soup back to the boil and then remove from the heat.
Season to taste with salt and pepper.
For the slow cooker version leave it on low for about 8 hours and then take the chicken out and follow the rest of the instructions.
We cannot recommend the book that this recipe comes from enough – it is Ripe Recipes – A fresh batch. This is the second book by Angela Redfern from Ripe Delicatessen in Auckland. Both recipe books are awesome with a diverse range of delicious recipes for lots of different occasions.
Enjoy the rest of your week xx