Monday, 25 November 2013

The Rice-Pot Version of Cabbage Chicken Soup


1. 1 whole range-free (AND antibiotic-free) chicken (cut into 4 parts - skin removed)
2. 3 medium sized potatoes (skin removed and cut into 4 parts)
3. A handful of barley groats
4. 1 small cabbage head (washed and sliced into thin strips)
5. Sea-salt
6. Filtered water


1. Pour everything from 1 to 5 into a rice pot.

2. Fill the filtered water into the pot until everything is submerged or to the highest level permitted.

3. Boil for 2 hours.

4. Serve with brown rice noodles and a cooked egg.

Bon appétit!

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