Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Reviving chicken broth

  • Serves 4
  • Prep 15 mins
  • Total time 1 hr 15 mins
0.0/5 rating (0 votes)
Reviving chicken broth
Reviving chicken broth

step by step

  • 1Pop the skinned chicken legs in a large saucepan with the pearl barley, ginger and thyme sprigs. Add a little seasoning and 1.75 litres cold water. Bring to the boil, skimming off any scum that rises to the surface.
  • 2Add the leeks and carrots and bring back to the boil. Cover and simmer for 45 minutes until the chicken, barley and vegetables are tender.
  • 3Discard the thyme sprigs then lift the chicken legs out of the broth to a plate or board, and use two forks to shred the meat into little pieces. Add these back to the pan, along with the kale. Simmer for 5 minutes until the kale is tender. Ladle into deep bowls to serve. You can keep the rest of the soup in the fridge for up to 2 days, or freeze.
  • Recipe photograph by Laura Edwards

Get ahead

The soup can be made 2 days ahead, chilled and reheated; leftovers also freeze well.

You will need

  • 2 x 300g chicken legs, skinned
  • 75g pearl barley, rinsed
  • 10cm piece root ginger, cut into matchsticks
  • 4 sprigs of thyme
  • 3 large leeks, trimmed, rinsed and sliced
  • 4 medium carrots, peeled and diced
  • 75g shredded kale

+ Nutritional Information