CHICKEN & WINTER VEGETABLE BROTH

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post-chickenwinterbrothServes 4

This hearty broth is ideal for a quick weekday supper or sustaining lunch. I often make it in the depths of winter, but it is easily transformed into a spring or summer soup with lighter seasonal vegetables, such as courgette, peas and beans in place of leeks and celeriac. The hint of ginger gives a lovely warm, fresh fragrance.

What You’ll Need:

  • olive oil for cooking
  • 2 carrots, peeled and diced
  • ½ celeriac, peeled and chopped
  • 2 leeks, trimmed, washed and sliced
  • 1 fennel bulb, trimmed and chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 teaspoon finely chopped root ginger
  • 2 free-range boneless chicken breasts, about 170g each, skinned and diced
  • 750ml chicken stock (see page 185)
  • 1 bouquet garni (see page 187)
  • sea salt and freshly ground black pepper
  • 50g medium egg noodles
  • 1 tablespoon chopped parsley
  • 2 spring onions, trimmed and sliced

What To Do:

  • Heat a large heavy-based saucepan over a medium-low heat and add 1–2 tablespoons olive oil. Add the carrots and celeriac and sweat gently for 2–3 minutes, then add the leeks, fennel, garlic and ginger and sweat for a further 2–3 minutes. Now add the diced chicken and stir to combine with the vegetables.
  • Pour in the chicken stock and bring to a simmer. Add the bouquet garni and some salt and pepper. Simmer the broth gently for 12 minutes.
  • Drop the egg noodles into the stock and cook for a further 5 minutes or until the noodles are cooked through. Taste and adjust the seasoning.
  • Scatter the chopped parsley and sliced spring onions over the broth to serve.

Tips:

If you’ve had roast chicken for Sunday lunch and have some meat left over, this is an ideal recipe to prepare for lunch early on in the week. Strip the meat from the carcass, wrap it in cling film and refrigerate until ready to prepare the soup. When you make the soup, dice the leftover chicken and add it with the noodles, just to heat through.

The BBC Good Food Show Chefs will be demonstrating their favourite recipes live at the BBC Good Food Show Winter, at Birmingham NC 24th – 27th November.

www.bbcgoodfoodshowwinter.com

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