Wild Green Chicken Broth

Wild Green Chicken Broth
IMAGE-favicon (1)

A sophisticated soup for using up leftover chicken, courtesy of our cookery editor, Lesley Tumulty

Wild green chicken broth

This is an adaptation of Rory O’Connell’s watercress, sorrel and wild leek broth. For this recipe I’ve used wild leek and puntarelle (an Italian chicory related to radicchio and endive), which was growing wild in my allotment, as well as chicken scraps.

* 1 ltr of chicken stock
* 100g wild leeks
* bunch of puntarelle (dandelion greens, cabbage, kale or spring onions work equally well)
* salt and pepper

1. Pour your chicken stock into a pot and bring it to a simmer.
2. Add in your wild greens, and any scraps of chicken that you can scavenge from the carcass.
3. Season with salt and pepper.
4. Serve with slices of brown bread.

Can’t eat bread? Don’t fret. Check out this fancy paleo bread recipe that’s delicious and totally doesn’t count.

Recipes Lesley Tumulty. Photography Nathalie Marquez Courtney. Styling Marlene Wessels.


IMAGE-favicon (1)

Love this? Share it!

What do you think? Add a comment here
Follow us
Read next
Paint It Pink - Irish Cancer Society
Paint It Pink Today

Today is Breast Cancer Awareness Day and we’re Painting it Pink here on Almost…