I had a wonderful start to my week – full of gusto and pep in my step and then voila… I got struck down by a cold. The most serious cold I’ve had in a while actually. That hot and cold tingle, the non-stop-drippity-drip-drip nose, rubbed raw by an endless stream of tissues wiping away said drips. My head feels fuzzy. My taste buds have skipped town. I feel yucky.
It’s probably the very same bug that my Miss 6 awoke with on Monday morning and had to come home from school at morning-tea-time because of. That was when I made her Chicken Soup for her soul. Little did I realise just two days later I’d need that same soup for my own soul.
I love being a Mama. I truly do. Mostly everything about it is my favourite – except them being sick and me being sick. There is NEVER a chance to actually rest and get well when you have small children. And beyond that, no one takes care of YOU! When my husband is sick, he retreats to the bedroom, pulls the curtains, lays down and gets sleep. And we all know what a difference sleep makes when you’re sick. In fact… it’s pretty much the only thing that works.
Anyway, whilst I continue feeling sorry for myself (I’m actually feeling a lot better today than I did yesterday), here is the recipe for the Chicken Soup that I totally made up on the fly on Monday when I returned home from buying the all important Chicken only to discover all my other basics like potatoes and onions were not in my cupboard! No matter, this was delicious and was gobbled up by everyone. And she was straight back to school on Tuesday so it must have worked. Best I make myself some today then!
- 1 T olive oil
- 1 C shredded cabbage
- 3 cloves garlic, crushed
- 2 medium sized carrots, washed and diced
- 1 t tumeric
- 2 t grated fresh ginger
- 4 free range chicken thighs, bone in, skin on
- 3 C chicken stock
- 1 C pearl barley, rinsed
- 1/4 chopped flat leaf parsley
- salt & pepper to taste
- In a large lidded pot (I use my Le Creuset) heat olive oil over medium heat.
- Add the cabbage, carrots and ginger and stir.
- Add the tumeric and grated ginger and cook for around 5 minutes, stirring frequently.
- Add the chicken thighs. Cook for around 7 minutes, browning off if possible.
- To the pot, add your chicken stock and bring to the boil.
- Add pearl barley, reduce heat to a simmer and cook with the lid on for around 20 minutes.
- Check done-ness of the barley and then add the chopped parsley and season according to your taste.
- Remove the chicken from the pot, remove skin and then shred the chicken using two forks.
- Return the chicken meat to the soup and serve.
- I keep my root ginger in the freezer and grate into any dish I need it for. It keeps marvelously and I always have ginger available.
- I use Massells Chicken Stock (either cubes or powder) and just add to boiled water to make my stock.