Leftover chicken and barley broth
- 1 large carrot
- 1 leek
- 1 tbsp oil
- 1 large onion
- 750ml chicken stock (homemade or made with a stock cube)
- 150g pearl barley
- 300g leftover cooked chicken
- 100g shredded savoy cabbage
Dice a large carrot, slice a trimmed leek and cook in the oil with a chopped onion for 6-7 minutes.
Add 750ml chicken stock. Simmer and add the pearl barley. Cover and simmer for 35 minutes.
Tear the leftover chicken into bite-size pieces and add to the broth along with the shredded savoy cabbage. Simmer for 5 minutes until the chicken is piping hot.