Chicken Broth with Pearl Barley

Serves 4

• 2 x 250g/9oz chicken portions
• 1.2 litres/2 pints chicken stock
• 225g/8oz carrots – peeled and sliced
• 225g/8oz parsnips - peeled and cut into chunks
• 2 tomatoes – roughly chopped
• 100g/4oz pearl barley
• 150ml/1/4 pint white wine
• ½ savoy cabbage – shredded
• Crusty bread to serve

Place chicken in a large pan, add the stock, carrots, parsnips, tomatoes and barley. Bring to the boil, reduce heat, cover pan and simmer for 30 mins until the chicken is cooked and starting to flake from the bone.

Transfer to chicken portions to a clean board with a slotted spoon, remove and discard the skin and bones.

Shred the chicken, return to the pan with the wine and cabbage. Bring back to the boil, reduce heat and simmer for 5 mins until the vegetables and barley are tender.

Serve in warm bowls with crusty bread.

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