EASY CHICKEN BROTH
Serves 4
This is an easy & quick warming meal to make on a cold winters day.
Ingredients
• 250 – 300g of Cooked Roast Chicken stripped off the carcass & shredded – the dark meat from the legs & wings are perfect for this & adds more flavour
• 3 or 4 Medium Sized Carrots
• 3 or 4 Medium Potatoes
• 1 Tablespoon of Dried Onions or 1 Onion diced
• 1 Large Tin of Butter Beans
• 4 Tablespoons of Frozen Peas
• 1 Dried Bay Leaf
• 2 Chicken Stock Pots or Stock Cubes if you prefer
• Enough water to cover all the ingredients – approx. 1.2 litres
Method
1. Peel & cut the carrots & potatoes into chunks & place in a large saucepan
2. Add all the other ingredients except the peas to the saucepan
3. Bring to the boil then reduce heat & simmer gently for about 15 minutes
4. Add the frozen peas to the saucepan & cook for a further 10 minutes until the carrots & potatoes are soft
5. Remove & discard the bay leaf
6. Add salt & pepper to taste
7. Serve hot in a bowl
Notes:
To make the broth go further you could a tin of sweet corn and / or turnip / swede peeled & cut into chunks
You could add dumplings to the broth to make a heartier dish, but you will need to add more water.
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