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 (chicken bones, onion, carrot, celery, garlic, bay, pepper, parsley), pepper, salt, olive oil, onions, thyme, garlic, 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.
 INDIVIDUALSMALL
ENERGY1044.5kj3133.6kj
PROTEIN17.6g53g
FAT TOTAL9.7g29.1g
- SATURATED

 

1.9g

 

5.9g

CARBS19.5g58.7g
- SUGARS4.7g14.3g
SODIUM299.4mg898.3mg
Individual:
Serves one adult along with some crusty bread
Small:
Serves two adults generously; three for lunch
The Bread and Butter project sliced sourdough batard, and an extra grind of black pepper.

Frozen product. Once defrosted, reheat and consume within 48 hours.

Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot. If you feel it is too thick, add 1/2 cup of boiling water to loosen it up. Serve with sliced sourdough bread and a good grind of black pepper.