Chicken Broth

A great winter warmer of a soup. Made with chopped turnip or swede, two potatoes, two carrots, two small onions (or a medium sized leek), spinach, chicken stock, sage, a small handful of spelt grains, black pepper, and a third of a cup of green lentils (red lentils will do instead). Plus chopped breast of chicken.

The soup base should be prepared first. The lentils, the spelt grains,and the chopped vegetables should added to a pan of boiling water, and cooked at a low simmer under glass for twenty to twenty five minutes until soft. Then use a masher for one or two minutes to produce the broth consistency.

Add the chicken stock, a large pinch of sage, and a few shakes of ground black pepper. Stir together.

The chicken was pre-fried on the previous evening (bought from a supermarket close to the sell-by date), and stored in the fridge. The chicken breast should be chopped into small pieces and added to the pot. Stir into the broth. Simmer under glass for at least half an hour before serving. Even better on the next day, which is often the case with soups.