Thursday, 16 July 2009

Hearty Chicken Broth

I am of course aware that soup is normally considered but one course of a dinner, rather than as being a dinner in itself. This thick and hearty chicken broth, however, served with some crusty bread, can more than suffice as a meal in itself.


4 pints of fresh (or defrosted) chicken stock
1 leek stem (sliced across ways in to 1/4" thick discs)
2 carrots (1 roughly chopped, 1 grated)
Handful of chicken pieces (if available)
4oz basmati rice
2 tbsp frozen peas
Handful of fresh parsley (roughly chopped)
Salt and pepper to season


Heat the stock in a large soup pot until it comes to a simmer. Add all the ingredients except the parsley and peas and simmer for half an hour. Add the parsley and peas and continue to simmer for another five minutes only, before serving up bowlfuls of this hearty and delicious chicken broth.

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