Chicken Vegetable Soup

I cooked up a big pot of chicken vegetable soup last week while at the studio. It's nice, super easy to make and really yummy. Needless to say, very warming for the coming cold weather. Just thought I'd share the recipe with you. Oh and did I mention, this soup keeps up to 3 days in the fridge? It actually gets better!

4 potatoes         1 large brown onion

3 carrots            1 teaspoon black pepper

2 lemons           700g chicken breast fillet

                      1 chilli             1 can tinned diced tomatoes with juice

1 cup barley           1 can corn kernels with juice

        1 teaspoon thyme         Good bunch of coriander and parsley

Boil a big pot of water. Place barley and diced potatoes, carrots and onions. Bring to a boil.
Add in chicken breast fillets, some stalks of coriander, parsley, corn and tomatoes. Give a good stir. Add in herbs, salt, pepper and juice of 2 lemons. Simmer for 20 minutes or until chicken is just cooked. Remove chicken from pot. Shred using a fork and place meat back into pot. Simmer for an additional 10 minutes. Season to taste and viola, all ready!

Super easy peasy. I like to serve mine ladled over some white rice, garnished with a lemon wedge, a good handful of coriander and some chopped red chillies. Makes it yummy with a tangy twist! Now I hope you get down to making yourself some of this soup!