There is little more nurturing, wholesome and healthier than a bowl of chicken broth. It’s quick to prepare and easy to make. This recipe just takes approx. 20 mins and serves 2. The secret to a really good chicken broth is a good quality stock base. So whether you’re buying a ready-made one or making your own from scratch, just make sure it’s a really good one!
From a health perspective, chicken broth is known to be anti-viral while its gentle effect on the immune system and airways brings instant comfort. This is perfect coming into the Autumn and Winter months. The watercress used in this recipe provides a high dose of vitamins K and D whilst the garlic, leeks and chilli provide antiseptic properties.
INGREDIENTS
- 1 large leek, finely sliced
- 2 cloves garlic, finely sliced
- 1 ½ inch piece of ginger, peeled and finely sliced
- 1 red chilli, de-seeded and finely sliced
- 1 litre chicken bone broth
- 100g cooked pearl barley, quinoa or millet
- 100g cooked chicken shredded
- A handful of parsley leaves, roughly chopped
- Juice of ½ lemon
- 1 tbsp tamari soy sauce
- 2 handfuls watercress
INSTRUCTIONS
- Heat a little oil in a large saucepan
- Sweat the shredded leeks for 3-4 mins until wilted but still green
- Add the garlic, ginger and chilli and cook for another minute
- Add the chicken bone broth
- Bring to the boil and simmer gently for 5 mins
- Add the pearl barley, shredded chicken and parsley
- Bring back to the boil and simmer for a further 1-2 mins to heat everything through
- Add the lemon juice, tamari and watercress
- Taste to check the seasoning
- Adding more lemon or tamari to taste if needed
- Serve immediately, ladled into deep bowls
