How to Make Chicken Broth #Healthyeating

by The School of Balance

A simple, filling broth. Perfect for winter days. Enjoy!

Supplies

  • 2 carrots
  • 2 onions
  • 2 sticks of celery
  • 2 cloves of garlic
  • Chicken stock
  • Leftover roast chicken or a raw chicken thigh/leg
  • Flageolet beans or barley
  • Parsley (optional)
  • White wine vinegar or lemon juice (optional)
  • Salt and freshly ground black pepper
  • Instructions

    Step 1

    This is a simple broth or soup and great for cold winter days. Full of nutritious ingredients.

    Step 2

    Start with the veg. No need to peel the carrots the peel is good for you. With the exception of the garlic either chop finely or do a Jamie Oliver and pulse in a food processor until chunky

    Step 3

    Sauté in a little oil. I use olive or rapeseed. The Italians call this a sofritto and it's a great base to soups and sauces. The aim is to soften but not to get too much colour

    Step 4

    Crush in two cloves of garlic or finely chopped garlic if you don't have a crusher

    Step 5

    Add a tin of flageolet beans, or I often make it with a couple of handfuls of barley. No need to soak but you will need to cook it for longer. Say an hour.

    Step 6

    Add the chicken stock and seasoning. I didn't have any fresh stock so used a stock cube. If you're using raw chicken add the thigh (whole) now. Cook for 30-45 mins until everything is soft

    Step 7

    If using leftover chicken add it now. If using a thigh, take it out, cool slightly, pull all of the meat off and put back in the pan in small pieces. Add parsley and a splash of vinegar (optional)

    Step 8

    Taste for seasoning and add more salt and pepper if needed and serve in a big bowl. Enjoy!

    Step 9

    Find more recipes in my other guides or at www.theschoolofbalance.com and follow me on twitter @schoolbalance or The School of Balance on Facebook