Chicken Broth

• 300 g chicken breast, on the bone
• 1 medium onion, peeled and halved
• 1 medium carrots, peeled and roughly chopped
• 6-8 None black peppercorns
• 1-2 None bay leaves
• 140 g sweetcorn
• None None Worcestershire sauce
• None None chopped parsley, for garnish

1. Place 3 cups of water in a saucepan with the chicken breast, onion, carrot, peppercorns, bay leaf and a pinch of salt. Bring to a boil, cover and simmer over medium heat for about 30 minutes.
2. Take the chicken from the pan and allow to cool slightly. Remove the skin, pull the meat off the bones and cut into bite sized pieces. Pour the broth through a sieve and return to the heat for 8 minutes.
3. 2 minutes before the end, add the corn and chicken pieces to the pan. Add a few splashes of worcestershire sauce to taste, season with salt and pepper. Serve with a sprinkle of chopped parsley.

chicken breast, onion, carrots, black peppercorns, bay leaves, sweetcorn, worcestershire sauce, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16608 (may not work)