Chicken Soup


Chicken Soup is like a hug from someone you love, it’s just feels so darn comforting and familiar. Two years ago I made up a recipe that worked like magic and Chris, who had been suffering from the flu for a week, was back on his feet the next day. Now whenever I hear someone sniffling I am straight into the kitchen whipping up litres of my magic soup.



2 sliced celery stalks

2 sliced carrots

1 teaspoon of thyme

2 chicken breasts

1 L chicken stock

1/4 cup pearl barley

2 crushed garlic cloves


  1. Boil 1/2 a litre of water over a medium heat and once it begins bubbling, place the two raw chicken breasts into the pot
  2. In a separate pot bring 1/2 a cup of water to just below boiling point before adding the pearl barley and cooking it for 40 minutes
  3. While the chicken and pearl barley boil, cook the celery, thyme, garlic and carrots over a medium heat using a small amount of olive oil
  4. Once the vegetables are soft pour in the chicken stock and cooked pearl barley
  5. Remove the two cooked chicken breasts from the water and pull the meat apart using two forks before mixing it into the stock
  6. Serve the chicken soup in large bowls with lots of love and wishes for a speedy recovey