Comforting Chicken Broth with Pearl Barley, Ginger & Watercress
Steaming broth brings instant comfort to the airways, while quality chicken broth is revered as an antiviral remedy to support the immune system around the world.
(SERVES 2)
1 large leek, finely sliced
2 cloves garlic, finely sliced
1 ½ inch piece of ginger, peeled and finely sliced
1 red chilli, de-seeded and finely sliced
1 litre of chicken bone broth
100g cooked pearl barley, quinoa or millet
100g cooked chicken, shredded
handful of parsley leaves, roughly chopped
juice of ½ a lemon
1 tbsp tamari soy sauce
2 handfuls watercress
Heat a little oil in a large saucepan and sweat the finely shredded leek for 3-4 minutes until wilted but still bright green. Add the garlic, ginger and chilli and cook for another minute before pouring in the Chicken Bone Broth.
Bring to the boil and simmer gently for 5 minutes before adding the pearl barley, shredded chicken and parsley. Bring back to the boil and simmer for a further minute to ensure the chicken and barley have heated through.
Add the lemon juice, tamari and watercress leaves, stir and taste to check the seasoning, adding a little more lemon or tamari to taste if needed.
Serve immediately, ladled into deep bowls.
We use watercress here for a high dose of vitamins K and D and have chosen garlic, leeks and chilli for their antiseptic properties too. Should you prefer to make this recipe gluten free, simply swap the pearl barley for nutritious quinoa or millet.
