Reviving chicken broth
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Laura Edwards
Reviving chicken broth
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
283Kcal
Fat
5gr
Saturates
1gr
Carbs
25gr
Sugars
9gr
Fibre
8gr
Protein
30gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 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
Step by step
Get ahead
The soup can be made 2 days ahead, chilled and reheated; leftovers also freeze well.
- Pop 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.
- Add the leeks and carrots and bring back to the boil. Cover and simmer for 45 minutes until the chicken, barley and vegetables are tender.
- Discard 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.
