Creamy Chicken Broth

My family really enjoy broths and soups! Here’s one that I try and pump lots of different veges into. There is something quite lovely about parsnips, the underrated earth dweller that it is. And parsnips should be married to carrots, so they had to be included! The rest is just whatever you’ve got growing or available at your local store. Have a go, whatever veges you use, use a variety!


4 chicken thighs, sliced into 4 portions

1 red apple, diced

2 parsnips, diced

2 carrots, diced

2 tbs butter

4 mushrooms, sliced

2 tbs chicken broth powder

3 litres of water

3 sprigs of flat leaf parsley

5 sprigs of thyme

3 rashers of bacon, torn/sliced

250 ml cream (optional)



Place the butter, bacon and chicken into a large pot and brown the meats on a medium heat. Now add everything else and simmer for 40 minutes. If you would like to make it creamy, this is when to add the cream, if not, don’t! Stir the soup around and help the chicken tear up with a fork. Simple and scrumptious! Enjoy your lovely broth!

Creamy Chicken Broth

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