25 May Recipes for Recovery: Chicken and Barley Soup
The Wood family founded South Pacific Private 25 years ago and since that time have been committed to the Recovery of their clients and their client’s families.
South Pacific Private approaches Recovery from a holistic viewpoint combining therapy with psycho educational lectures, mindfulness and well being. We have been smoke-free since 2008 and caffeine and sugar free for the last few years as well.
The food provided for clients at South Pacific Private is nutritionally balanced and carefully prepared, taking into account all dietary needs.
Several members of the Wood Family, including Fleur Wood and Frances Hansen, are published authors and have created beautiful recipe books which contain lovely, hearty recipes. The Wood family wanted to share some of these recipes with you
as a support for your ongoing Recovery.
Eating well and having a balanced, mindful approach to nutrition is important at the point of detox and throughout early Recovery, as well as for a long-term sustainable healthy relationship with food. In this blog series we will share a collection of recipes from the Wood family which will support Recovery but also healthy eating generally.
We hope you enjoy not only the preparation of these meals but also the nourishment you get from them.
Heat the butter and olive oil in a large heavy-based saucepan over medium heat. Sauté the leek and shallot for 3 minutes or until softened. Add the thyme, bay leaf and peppercorns and sauté for 1 minute.
Add the chicken pieces to the pan, then cover with 2 litres of water and simmer over medium heat, partially covered, for 1 hour. Remove the chicken from the broth and set aside to cool slightly.
Meanwhile, place the barley in a saucepan, cover with water and bring to the boil. Boil for 10 minutes or until the barley is slightly softened. Drain and set aside.
Shred the chicken into small pieces, discarding the skin and bones. Return the chicken to the broth and add the carrot, swede and barley.
Bring to the boil and simmer for 20 minutes, then add the beans and cook for 10 minutes more. Add a little boiling water if the soup is too thick.
Season to taste with salt and pepper, and serve.