Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of Chicken and ginger broth by WW

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.

Notes

SERVING SUGGESTION: Crusty wholegrain bread.

You might like

You might like