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

Method

1. 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. 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. 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. 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. 5

   Taste and adjust the seasoning. Ladle into deep bowls and scatter with chopped flat-leaf parsley.