We start with a base of soup vegetables - carrot, onion and celery  - before adding home-made chicken stock, herbs and barley. After cooking the barley till tender, we add in shredded silverbeet and poached, shredded free-range chicken thighs. 
Free- range chicken thigh fillets, chicken stock, pepper, salt, olive oil, onions, thyme, celery, carrots, pearl barley, bay leaves, thyme, parsley, silverbeet. 
CONTAINS:
Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GSMALL - SERVES 2
ENERGY206.5kj3133.6kj
PROTEIN3.5g53g
FAT TOTAL1.9g29.1g
- SATURATED

 

0.4g

 

5.9g

CARBS3.9g58.7g
- SUGARS0.9g14.3g
SODIUM153.7mg2302mg
Individual:
Serves one adult along with some crusty bread
Small:
Serves two adults generously; three for lunch
A hunk  of warm crusty bread, try our Iggy's Country Sourdough and an extra grind of black pepper.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted keep refrigerated, cook and consume within 48 hours.

Reheat gently in a saucepan or microwave, stirring occasionally, till piping hot. If you feel it is too thick, add 1/2 cup of boiling water to loosen it up.