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Poached Chicken & Vegetable Broth

Scott Gooding

As we descend into the cooler months this recipe will be on high rotation in my household, that’s for sure!

It’s incredibly straight-forward and can be a snack (a mug full) or something a little more substantial (a bowl full). The backbone to any great soup or gravy for that matter is a broth or stock – I use Good Bones as it’s certified organic and grass-fed.

It’s a quick and easy broth recipe, which will be ready in 15-20 minutes. Have a play around with different vegetables and/or different broths or protein. You’ll soon have a bounty of delicious soup or broth recipes up your sleeve – keeping you warmed and healthy throughout winter

Happy cooking!

Scott

SERVES

4 serves

PREPARATION

5 Mins

COOKING TIME

15-20 Mins

  • 3-4 Organic Chicken thigh – chopped
  • 1000mls Chicken Broth
  • 1 tsp chilli flakes
  • 2 shallots – chopped
  • 1 tsp ghee
  • 1/4 bunch kale – chopped
  • 1 lemon – juiced
  • 1/4 bunch fresh parsley – chopped
  • sea salt
  • black pepper

CHEF’S NOTES

Feel free to make this a veggie only option by swapping the chicken broth for veggie broth and removing the chicken thigh

You can add some extra veg if you like, such as fennel or onion.

Make sure you season the broth before serving.  The addition of salt and lemon will help to lift the dish.

 

  1. In a large saucepan heat up 1000mls of chicken bone broth, bring to the heat, then return to a simmer
  2. Add the chopped chicken thighs and chilli flakes
  3. Cook on a simmer for 5-6 minutes
  4. Add the chopped shallots and carrot, cook for a further 5-6 minutes
  5. Add the chopped kale, parsley and ghee and cook for 2-3 minutes
  6. Remove from the heat, add the lemon juice and season.