Chicken and Vegetable Broth
A delicious and comforting broth that can easily be made vegetarian...and freezes well too!
Ingredients
- 200g vegetable broth mix (see Notes)
- 250g carrot diced small
- 250g swede diced small
- 2 leeks approx. 440g, finely sliced and washed
- 5 chicken stock cubes (see Notes)
- 2 litres boiling water plus extra as needed (see Notes)
- 75g kale stalks removed and finely chopped
- 12.5g fresh parsley finely chopped
- salt and freshly ground black pepper to taste
Instructions
- The day before making the soup - soak the vegetable broth mix in a bowl of cold water overnight.
- The next day - drain and rinse the soaked vegetable broth mix in a sieve.
- In a large stockpot add the broth mix, carrot, swede, leeks, stock cubes, and water. Bring to the boil and then lower the heat to a gentle simmer and cook uncovered for 1.5 hours. Stir occasionally and remove any scum from around the edges. As the soup cooks and thickens, add more boiling water to thin it down to your preferred consistency.
- Add the chopped kale and simmer for a further 30 minutes. Stir occasionally, remove any scum, and add more boiling water if required.
- Then add the chopped parsley and simmer for a further 30 minutes. Stir occasionally, remove any scum, and add more boiling water if required.
- Season to taste and enjoy with some homemade bread.
Notes
- Note: the vegetable broth mix needs to be soaked overnight in cold water.
- If you have leftover chicken and/or bones from a cooked chicken, these can be added at step 3 to provide additional flavour to the stock and can replace one of the stock cubes. Remember to remove the bones at the end of the cooking time.
- When I made this the first time, I poached 2 large chicken breasts the night before (after I’d soaked the vegetable broth mix). Season the chicken with salt and pepper then add to a saucepan on a high heat along with one of the chicken stock cubes and 500ml cold water. When the water begins to boil, lower the heat to a simmer and cook for 10 to 15 minutes (turning once, halfway through cooking). Remove the chicken and set aside to cool on a plate before shredding. Store in an airtight container overnight in the fridge, ready to add at step 3 of the recipe. Reserve the stock that the chicken was poached in and add it at step 3 along with the other 4 stock cubes and 1.5 litres of boiling water.
- As the soup cooks, it will thicken due to the ingredients in the broth mix. Add extra boiling water as required to thin the soup down to your preferred consistency. I added 1 litre of water at step 4 after the kale was added and then once the soup had cooled for portioning up some for the freezer, I added another litre as it had thickened again. It’s Great Scot vegetable broth mix that I used.
- This soup freezes well. Freeze in portions and then defrost as needed and either heat up in the microwave or on the hob.
- Replace the chicken stock cubes with vegetable ones for a vegetarian soup.