Chicken & Vegetable Broth

Starter | Serves 8 people | Prep/Cooking time: Prep time 20 mins, Cook time 90 mins

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  • 1
    Take your largest kitchen pot. Wash the chicken both inside and out and place it in the pot. Cover with cold water and bring to the boil. Simmer for half an hour, making sure you skim the scum from the water as it rises.
  • 2
    Add all vegetables except the herbs. Bring back to the boil and simmer for an hour. Then remove the chicken from the pot. Add the barley, lentils and split peas and simmer for another half hour adding more water if you need to.
  • 3
    When the chicken has cooled sufficiently shred the meat from it and stir this into the soup. Finish by adding the herbs. Taste and season.


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  • One 900 g - 1.4 g chicken (2 to 3 lbs)
  • 1 leek
  • 2 carrots
  • 1/2 celery stick
  • 1 onion
  • 1 celeriac
  • 1 bay leaf
  • 1/4 cup barley
  • 1/4 cup lentils
  • 1/4 cup split peas
  • 50 g parsley
  • 25 g tarragon