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Lemony Chicken Soup

Yummy winter warmer.



400 grams free range shredded chicken
3/4 cup barley pearls
3 litres organic chicken stock
400 gram tin of cannellini beans
2 cups shredded cavolo nero or curly kale
3 tablespoons lemon juice
3 teaspoons lemon rind
3 tablespoons extra-virgin olive oil
2 large carrots (julienned)
4 peeled, crushed garlic cloves
1 large peeled and finely chopped brown onion
1/4 cup chopped continental parsley
4 crusty wholemeal wholegrain rolls

Lemony Chicken Soup Directions

Heat olive oil in a heavy bottomed pan on a medium heat, stir fry crushed garlic, onions and carrot until softening, add chicken stock and simmer for 20 minutes.

Meanwhile cook barley pearls drain and set aside

Add chicken, cannellini beans, and lemon rind to soup cook for 5 minutes and add cavolo nero and barley pearls simmer for another 5 minutes

Take off the stove and add chopped parsley and lemon juice stir through and serve immediately

Serve with crusty wholemeal wholegrain sourdough bread

Nutrition facts

Per Serving

Fibers (g): 9g