Classic Chicken and Vegetable Broth
Ingredients
- 4 chicken thighs, bone-in
- 250 g carrots
- 3 celery sticks
- 1 onion
- 1500 ml chicken stock
- 1 tsp dried thyme
- 80 g pearl barley
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 26.3 g
- Carbohydrate
- 21.8 g
- of which sugars
- 6.9 g
- Fat
- 17.2 g
- of which saturates
- 4.6 g
- Fibre
- 6.2 g
- Salt
- 3.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the chicken thighs in a large saucepan, pour over the stock and bring to the boil. Skim off any foam that rises to the surface.
- 2
Dice the onion, carrots and celery into small pieces. Add them to the pan along with the dried thyme and pearl barley. Season well.
- 3
Reduce the heat to a gentle simmer and cook for 35 minutes, partially covered, until the chicken is cooked through and the barley is tender.
- 4
Remove the chicken thighs with tongs. Once cool enough to handle, strip the meat from the bones, shred it and return it to the pan. Discard the bones and skin.
- 5
Taste and adjust the seasoning. Ladle into deep bowls and scatter with chopped flat-leaf parsley.
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