Nan Sal’s recipe has been cooked and loved for years in my husband’s family. I’ve tweaked it a little and it remains a favourite in our house. This recipe will make lots so there’ll be plenty of leftovers for mid-week lunches, easy dinners and to keep in the freezer for back-up.
1kg carrots, grated
1 large parsnip, grated
2 chicken breasts
2 brown onions, finely diced
3 celery sticks, sliced
1 bunch of fresh parsley, roughly chopped
2 litres chicken broth
2 litres water
1 cup pearl barley (if you can tolerate gluten) or brown rice
1 tbsp salt or Herbamare
1 tsp ground black pepper
2 large handfuls of baby spinach, roughly chopped
Here's what you do...
1. Add all ingredients to a large stockpot, excluding the spinach.
2. Bring to the boil and allow to simmer for two hours.
3. Pull out the cooked chicken breasts and shred by pulling apart with two forks.
4. Add the shredded chicken back into the stockpot.
5. Add the baby spinach and cook until wilted.
6. Take off the heat, taste the soup and add seasoning if needed.
Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x