Reviving chicken broth
Serves 4 | prep 15 mins | total time
- 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
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.