Chicken and ginger broth
7
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr 10 min • Serves: 8 • Difficulty: Easy
Adding fresh ginger and turmeric to your chicken broth is a simple way to add herbs and flavour.
Ingredients
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Carrot(s)
2 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground turmeric
2 tsp
Dried chilli flakes
½ tsp
Whole chicken
810 g, (Buy 1.6kg chicken)
Salt reduced chicken stock
10 cup(s), (2.5L)
Dried green split peas
100 g
Pearl barley
½ cup(s), (100g)
Dry lentils
½ cup(s), (100g)
Fresh flat-leaf parsley
½ cup(s), chopped
Fresh sage
1 tbs, chopped
Lemon(s)
1 medium, cut into wedges
Instructions
1
Heat oil in a large saucepan over medium heat. Cook leek and carrot for 10 minutes, stirring occasionally, until soft and lightly coloured. Add garlic, ginger, turmeric and chilli. Cook, stirring, for 30 seconds.
2
Add chicken, stock and legumes to pan. Cover and bring just to the boil. Simmer, partially covered, for 1 hour. Cool slightly. Wearing clean rubber gloves, lift chicken from pot. Remove skin, then pull meat from bones and coarsely shred. Discard skin and bones and return meat to soup. Reheat gently and stir in parsley.
3
Sprinkle with sage. Serve with lemon wedges.
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