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.