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Cheat's Chicken Broth

Using commercial stock cubes and fresh chicken, Cheat's Chicken Broth is perfect for when you or someone in your house is feeling poorly and needs something easily digestible but nourishing. Make it more filling by adding cooked pasta, rice or other grains.

Course Soup, Lunch, Light Meal
Cuisine World
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 2 chicken stock cubes low or very low salt if possible
  • 1 litre boiling water from a kettle
  • 1 large onion topped and tailed (no need to skin)
  • 1 medium carrot top removed, unpeeled
  • 1 stick celery
  • 2 cloves garlic topped and tailed (no need to skin)
  • 6 black peppercorns, whole
  • small handful parsley stalks optional
  • ½-1 tsp spices e.g. turmeric, cumin, chilli. optional
  • salt
  • 1 chicken breast, skin-on

To Serve (optional)

  • cooked pasta, rice, bulgur wheat or other grain

Instructions

  1. Put the stock cubes in a medium-large saucepan and pour the boiling water in.

    Stir to dissolve the stock cubes.

  2. Cut the onion, carrot and celery into quarters (no need to skin or peel) and put them in the stock along with the garlic, the peppercorns plus the optional parsley stalks and/or spices if using.

    If you've used low salt stock cubes then add a pinch of salt too.

  3. Put the saucepan over a high heat, give everything a stir then add the chicken breast.

    Put a lid on and bring to the boil.

  4. Immediately turn down the heat and leave to simmer for 30 minutes.

  5. Take out the chicken breast and cut into it to check it's fully cooked all the way through. If not, return to the pan and simmer a little longer.

    Put the fully cooked chicken on a board.

  6. Put a fine sieve over a jug or bowl and carefully tip the contents of the saucepan into it.

    Push down on the contents of the sieve with a spoon, stirring it up now and then, so that all of the broth is released into the jug or bowl.

  7. Discard the contents of the sieve and rinse out the saucepan.

    Pour the broth back into the saucepan. Taste and add more seasoning if needed.

  8. Remove and discard the chicken skin then chop the meat into small pieces.

    Add the chicken meat to the broth in the saucepan.

    Reheat with the optional cooked pasta, rice etc. if using.