Chicken and vegetable soup with barley
RECIPE: Chicken and vegetable soup
500g chicken thigh fillets
2 cups of milk - coconut of full cream milk
2 carrots - diced
1 garlic clove crushed
2 celery sticks diced
3 bay leaves
3 cups of chicken stock
3 cups of water
1/2 a lemon - juice
salt and pepper to taste
1/2 cup of mixed fresh herbs - thyme, parsley, rosemary
100g Ramen noodles
1 cup of frozen peas
1. Preheat oven at 180C and poach chicken.
2. In a saucepan on medium heat, sautee in olive oil, carrots, onion, celery, garlic, bay for 8 minutes.
3. Add the chicken stock, water and a pinch of salt. Bring to the boil and then turn down to a simmer for 30 minutes.
4. Shred poached chicken and ad to the saucepan.