Leftover chicken & barley broth

Leftover chicken & barley broth

Make the most of your leftover chicken.

By , 21 September 2015
Leftover chicken & barley broth
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.08 per serving
Nutritional Info
Each 442g serving contains
  • Fat low
    10g
    15%
  • Saturates low
    2.4g
    12%
  • Sugars low
    7.6g
    8%
  • Salt low
    1.1g
    19%
  • Energy 1482KJ 354KCAL
    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 335kJ/80kcal.
Ingredients
  • 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
Method
  • 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.