Baby Food Bible chicken soup
This is easily the most-made, most-loved family dinner in our house from the best-selling Baby Food Bible.
With all the goodness rolled into one pot, this is a beautifully balanced meal, whilst also supporting gut health.
A great winter warmer for the whole fam!
Serves: 6–8
Prep time: 10-15 minutes
Cook time: 2–3 hours
Age: 7 months +
Allergen: Gluten (swap for brown rice for GF)
Freezer friendly
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 brown onion, finely chopped
1/4 leek, finely chopped
2 celery stalks, chopped
2 carrots, chopped
Handful parsley, chopped
1.5 kg full chicken or drumsticks
8 cups stock or bone broth
1 teaspoon apple-cider vinegar
1 cup raw barley or brown rice (pre-soak if you can)
Squeeze of lemon
Method
Heat the olive oil in a large saucepan over a medium-high heat.
Sauté the garlic, onion, leek and ginger until they become translucent.
Add the carrots and celery and stir for 3–5 minutes. Then add the chicken, stock or bone broth and the apple-cider vinegar and bring to the boil.
Once the soup has come to boil, turn the heat down, place the lid on and cook for 1 hour.
At the 1-hour mark, add in the barley or rice and the parsley and continue cooking for another hour.
After another hour, remove the chicken and debone, discarding the bones then add the chicken meat back into the pot and stir. Season with salt and pepper, if desired, and a squeeze of lemon.
*We like to serve this quite thick to the kids as it’s easier for them to eat. If you want it more soupy simply add another 1-2 cups of water when putting it all together or pull back on the barley.
Check out more from the Baby Food Bible here