Chicken and Vegetable Broth

This is like a hug in a mug. I’ll often reach for it midweek when I come home tired, maybe after an evening workout, and want something simple and soothing.  It’s all made in one big pot too so there is very little hassle or washing up. I love it served with a few slices of warm buttery bread.

Serves: 4
Prep Time: 15 Mins
Cook Time: 35-40 Mins

Ingredients:

• 1/2 Onion, finely diced
• 1 Carrot, finely diced
• 1 Potato, finely diced
• 750ml Chicken Stock, fresh if possible or otherwise a stock cube is perfect.
• 2 Breasts of chicken, roughly chopped
• 75g Pearl Barley, soaked for 1 hr and rinsed
• 1 Dessert spoon corn flour
• 100ml Full-fat milk
• Small bunch fresh flat leaf parsley, finely chopped

Method:

1. Place the carrot, onion and potato in a large pot along with the stock and bring to the boil
2. Reduce the heat and simmer for 15 minutes.
3. Add the chicken and pearl barley then return to the boil.
4. Reducing the heat once more and simmering for a further 20 minutes.
5. In a small bowl whisk together the cornflour and milk
6. Bring the broth back to the boil. Stir in the above mixture quickly to avoid lumps, a little at a time works best.
7. Once the soup has thickened slightly, remove from the heat and stir in the parsley.
8. Ladle into warmed serving bowls or allow to cool and store in an airtight container in the fridge.