Chicken, Garlic and Watercress Broth

Name: Chicken, Garlic and Watercress Broth
Yield: 4

What is it about a broth that seems to nourish in a way that some other soups do not? It is surely the nutrients in the chicken stock that is pushing some internal button of pleasure and satisfaction. This is a quick and simple recipe and the watercress which adds such a lovely fresh green flavour to the dish can be replaced with other green and leafy ingredients. The finely chopped leaves (omit the stalks) of spinach and chard would be lovely as would wild garlic leaves. This is light though still full of flavour. If I want a richer taste, I grate parmesan directly into each bowl of broth and drizzle on a little olive oil.

4 people

Rory O'Connell

Ingredients

25g butter

4 cloves of peeled and finely chopped garlic

Pinch of chilli flakes (optional)

150g chicken breast, skin removed and cut into 1 cm dice

150g watercress, finely chopped

450ml chicken stock

Sea salt and freshly ground black pepper

A grating of parmesan and a drizzle of olive oil, optional

Main

25g butter

4 cloves of peeled and finely chopped garlic

Pinch of chilli flakes (optional)

150g chicken breast, skin removed and cut into 1 cm dice

150g watercress, finely chopped

450ml chicken stock

Sea salt and freshly ground black pepper

A grating of parmesan and a drizzle of olive oil, optional

Melt the butter over a moderate heat in a small saucepan. Add in the garlic and chilli flakes if using and cook very gently for 5 minutes. You are trying to mellow out the strong taste of raw garlic. Add in the diced chicken and stir to coat the pieces in the garlicky butter. Season with salt and pepper and cook covered on a very low heat for 5 minutes. Add the watercress and stir again. Increase the heat slightly and cook until the green juices start to come out of the watercress.

Add in the chicken stock and bring to a simmer. Maintain at this heat for 5 minutes. The chicken should be cooked through now but pick out a piece and cut in half to determine that it is indeed cooked with no trace of pink juices visible. Check the seasoning and the broth is now ready to serve. Serve bubbling hot in hot bowls. If you are adding the parmesan and olive oil, add it now.