Powys Chicken and Leek Broth
A nourishing Welsh farmhouse broth of tender shredded chicken, nutty pearl barley, and sweet sliced leeks simmered in a golden, savoury stock.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •large stockpot or casserole dish
- •tongs
- •fine mesh sieve
- •chopping board
- •chef's knife
- •ladle
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 410 kcal
Instructions
- 1
Place the chicken into a large stockpot along with the halved onion, thyme sprigs, bay leaves, and peppercorns.
- 2
Pour in the cold water to submerge the chicken and bring to a gentle boil over medium-high heat on the hob.
- 3
Skim off any foam from the surface, reduce the heat to low, cover, and simmer gently for 1 hour.
- 4
Carefully lift the chicken out onto a chopping board and leave it to cool slightly until comfortable to handle.
- 5
Strain the hot stock through a sieve into a clean bowl, then pour the clear liquid back into the pot.
- 6
Add the rinsed pearl barley, carrots, and diced swede to the simmering stock and cook uncovered for 20 minutes.
- 7
Shred the warm chicken meat into bite-sized pieces using two forks, discarding the skin and bones.
- 8
Stir the shredded chicken and sliced leeks into the pot and simmer for a further 15 minutes until tender.
- 9
Season with sea salt to taste, stir in the chopped fresh parsley, and ladle immediately into warm bowls.
Chef's tips
If using a traditional boiling fowl rather than a standard chicken, extend the initial simmering time by 45 minutes until the meat is fully tender. Rinsing the barley in cold water before cooking removes excess starch and keeps the broth beautifully clear.
Ingredient substitutions
- pearl barley → pudding rice or diced potatoes for a gluten-free broth
- swede → parsnips or extra carrots
- boiling fowl → 1.5 kg bone-in chicken thighs and drumsticks
Storage
Allow the broth to cool completely and store in an airtight container in the fridge for up to 3 days.
Reheating
Gently reheat in a saucepan over medium heat on the hob until piping hot throughout, adding a splash of water if the barley has thickened.
Common mistakes to avoid
- •Boiling the broth vigorously rather than simmering, which makes the chicken tough and clouds the stock
- •Adding the sliced leeks too early, causing them to turn dull and disintegrate into mush
- •Skipping the skimming step at the beginning, leaving residual foam and excess grease in the soup
Serving suggestions
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