Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1.5 tsp chopped ginger
- 2 medium carrots, diced
- 2 celery stalks, diced
- 500 ml Freja's Classic Chicken Bone Broth
- 200ml Chicken stock (using a sachet of Freja's Instant Chicken Bone Broth)
- 1.5 tsp turmeric
- 2 bay leaves
- Sprig of fresh rosemary
- 1 tsp fresh thyme
- 1 tin of cannellini bins, rinsed
- 200g pearl barley
- 75 g frozen peas
- Pinch of chilli flakes (optional)
- ½ roasted chicken, shredded
- Salt and black pepper, to taste
Method
- Season chicken with lemon, turmeric, garlic, and onion (and ginger if desired), roast, and shred.
- Heat the olive oil in a large pot over medium heat, then add the onion, cooking for 2–3 minutes until softened, add the garlic, and ginger and cook for 1-2 minutes until fragrant.
- Add the carrots and celery and cook for another 5 minutes, allowing them to slightly soften.
- Pour in the chicken bone broth and chicken stock, then add the turmeric, bay leaves, rosemary, and thyme; bring to a gentle simmer.
- Add the pearl barley, cover, and cook for about 30-35 minutes until the barley is tender, stirring occasionally.
- Stir in the frozen peas, shredded chicken, cannellini beans (and chilli flakes if using), then simmer for another 5 minutes.
- Season with salt and black pepper to taste, remove bay leaves and rosemary sprig before serving.
- Serve with a squeeze of lemon and slice of toast for dipping.
