Chicken Scotch Broth

Scotch broth, as we know it today, originated in Scotland, but variations of this hearty soup can be found around the world. It’s likely that these regional adaptations were created by resourceful housewives seeking to make a nutritious, low-cost meal for their families. At its core, Scotch broth features a base of pearl barley, pulses, and root vegetables, all simmered together and flavoured with broth created from cheap cuts of meat and bones.

This soup truly has it all when it comes to a healthy meal. It’s rich in protein, fibre, and essential nutrients, while using simple, budget-friendly ingredients. What’s not to love? It’s the perfect balance of nourishment and flavour, ideal for satisfying both the body and the wallet.

Every Scottish family will have their own version of Scotch Broth and traditionally it would be made with a neck of mutton, but our soup calls for chicken and is usually made on a Monday, using Sunday’s leftover roast chicken. After picking the meat from the bones I will simmer the chicken carcass in a pot with the carrots, celery and onions that I roasted the chicken with. This produces a flavoursome bone broth and once the soup is cooked, I add in any leftover chicken.

Being a family of 6, this recipe is a staple in our house as it produces a substantial meal for very little cost. I like to serve it with a freshly made loaf of bread spread with a thick layer of butter, enough to see your teeth marks in! It’s the perfect comfort food for busy, budget-conscious families.

Ingredients

• Leftover chicken – you don’t need much
• Bone broth – made with the chicken carcass and leftover veggies
• Stock made with water and stock cubes
• Veggies – I use carrots, celery, onions and a big handful of kale
• Soaked broth mix 

Variations

• You can use whatever meat and bones you prefer. We are not huge mutton or lamb fans but will occasionally use leftover beef and get a bone from the butcher. Just make your bone broth in the same way.
• For a veggie version, just swap out the bone broth for some vegetable stock and simmer with a bay leaf for a greater depth of flavour.
• Add whichever veggies you fancy, some people also use potatoes, leeks and/or turnip
• Feel free to add any herbs or spices that you like. Parsley is a common herb found in Scotch Broth but not one you’ll find in my herb garden (ew).
• Don’t like kale? Substitute for any leafy green you like.

FAQs

Do I need to soak the broth mix?

No, but I really recommend it. Soaking the mix will significantly reduce the cooking time which avoids the loss of nutrients. It also makes the pulses easier to digest and the nutrients more bioavailable. 

I can’t find broth mix, what can I use instead?

If you cannot find a ready mixed broth mix, you can source the ingredients separately. They are: pearl barley, yellow split peas, red split lentils and green split peas in a ratio of 3:3:2:2. Feel free to substitute any dried pulses you like but don’t omit the pearl barley, otherwise it’s not really Scotch Broth!

How should I store leftovers?

The soup can be stored in the fridge for up to 5 days or in the freezer for up to 6 months. It can be reheated on the hob or in the microwave. Just ensure it is piping hot all the way through.