Carrot, Chicken and Barley Soup
A thicker soup recipe, perfect for the pureed stage.
Ingredients:
- 450g carrots, peeled and sliced
- 1 leek, cleaned and sliced
- 2 litre chicken stock
- 75g pearl barley
- 175g cooked chicken, broken into bite sized chunks
- 175g potatoes, peeled and chopped
- 100g cooked vegetables such as peas, broccoli or green beans
Cooking instructions:
- Place carrots, leek, potatoes, other vegetables and pearl barley into a large Cover with chicken stock and bring to the boil. Simmer for 30 minutes until the vegetables are soft.
- Add in cooked chicken and simmer for a further 5
- Combine all the ingredients in a blender and process until smooth (be careful not to spill, as the mixture will be hot).
Tip: You can always add more liquid (water/milk) to thin the mixture out if you wanted to try during the liquid stage post-surgery.
