Comforting Chicken Broth with Pearl Barley, Ginger and Watercress
- 1 large leek, finely sliced
- 2 cloves garlic, finely sliced
- 1 ½ inch piece of ginger, peeled and finely sliced
- 1 red chilli, de-seeded and finely sliced
- 1 litre of chicken bone broth
- 100g cooked pearl barley, quinoa or millet
- 100g cooked chicken, shredded
- Handful of parsley leaves, roughly chopped
- Juice of ½ a lemon
- 1 tbsp tamari soy sauce
- 2 handfuls watercress
Quick to prepare, this comforting chicken broth recipe is a great example of a nourishing, wholesome meal which can be ready in a matter of minutes.
Chicken broth is a traditional cold remedy, soothing for anyone suffering from winter coughs, while the steam brings instant comfort to blocked airways. We use watercress here for a high dose of vitamins K and D and have chosen garlic, leeks and chilli for their antiseptic properties.
To make this recipe gluten free, simply swap the pearl barley for nutritious quinoa or millet.
METHODDIFFICULTY: Easy 20 MINS
Heat a little oil in a large saucepan and sweat the finely shredded leek for 3-4 minutes until wilted but still bright green. Add the garlic, ginger and chilli and cook for another minute before pouring in the chicken bone broth.
Bring to the boil and simmer gently for 5 minutes before adding the pearl barley, shredded chicken and parsley. Bring back to the boil and simmer for a further minute to ensure the chicken and barley have heated through.
Add the lemon juice, tamari and watercress leaves, stir and taste to check the seasoning, adding a little more lemon or tamari to taste if needed.
Serve immediately, ladled into deep bowls.