How to Make This Warming Chicken Broth
Using hearty British produce, JessHallCooks takes us through how to make her delicious chicken broth
- 180g pearl barley
- 700ml water (for cooking the barley)
- 1 tbsp olive oil
- 1 British leek, finely sliced
- 2 small carrots, finely chopped
- 2 garlic cloves, finely chopped
- A couple sprigs of fresh rosemary
- 200g chestnut mushrooms, roughly chopped
- 1.5 litres good-quality chicken stock
- 4 pre-cooked chicken breasts (around 480g)
- Salt and black pepper, to taste
- 15g flat-leaf parsley, finely chopped
Add the pearl barley to a saucepan with 700ml water, bring to the boil and cook for 25 minutes. Set aside.
If cooking chicken from scratch, bake chicken breasts at 180C (fan 160C)/gas mark 4 for 25 minutes. Otherwise, shop-bought pre-cooked chicken works perfectly here.
In a large pot (around two litres), heat one tablespoon olive oil over a medium heat. Add one finely sliced British leek, two small carrots (finely chopped), two garlic cloves (finely chopped) and a couple of sprigs of rosemary. Cook for around five minutes until softened, sweet and fragrant. Add the chestnut mushrooms, roughly chopped, and cook for a further two minutes. Pour in the chicken stock.
Slice or shred the pre-cooked chicken breasts – keep the pieces chunky for a heartier broth, or shred finely if you prefer. Add to the pot along with the cooked pearl barley. Season with salt and pepper, cover with a lid and simmer gently for 20 minutes. Finish with parsley, finely chopped, stirred through just before serving.
A bowl of this feels like being looked after; simple, nostalgic, and quietly nourishing. British leeks really are the hero here: sweet, comforting and proudly local. Make a big batch, ladle it up all week, and enjoy!
