Chicken & Vegetable Broth

Prep:20minCook:20min

A simple soup that utilises a spent chicken carcass that probably remains from one or two previous meals. It also uses up remaining veg from the meal or the veg drawer in your fridge

Updated at: Thu, 17 Aug 2023 03:47:22 GMT

Nutrition balance score

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Ingredients

4 servings

Main ingredients

1Chicken carcass

or joints/pieces of cooked chicken

1 litrewater

0.25cabbage

2 tablespoonsOrzo pasta

or pearl barley

1 tablespoontomato purée

Optional additions (depending on your fridge!)

2 teaspoonsdried mixed herbs

3bay leaves

Slug white wine

Instructions

Prepare the chicken

Step 1

ADD the boiling water to the chicken carcass or chicken joints in a pan and bring to a simmer. If you are using pearl barley instead of Orzo pasta, then add the barley now. Simmer for 15 minutes

Sauce Pan

Prepare the vegetables

Step 2

While the broth is simmering - peel & chop all the vegetables you have assembled Don’t chop the veg too small - it will be a heartier broth if you live them in substantial pieces

Step 3

Sauté the onions until starting to caramelise

Saute Pan

Combine the ingredients

Step 4

Remove ALL the chicken bones from the saucepan and return any chicken you can recover from them to the saucepan. Add the sliced carrots to the stock and return to the simmer for 5 minutes

Step 5

Add the sauteed onions and all the remaining ingredients (including the Orzo pasta if you haven't already used Pearl Barley). Season. Simmer for 10 minutes