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5.0 from 6 votes

Scotch broth

Scotland's answer to chicken noodle soup is comforting, hearty and delicious.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4
Calories: 193 kcal
Course: Lunch
Cuisine: Scottish

Ingredients

  • ½ onion large
  • 1 carrot medium
  • 2 ribs celery
  • 1 tablespoon butter (or oil)
  • 3 cups chicken stock or vegetable stock for vegetarian version
  • ½ cup pearl barley
  • A few grinds of salt and pepper

Instructions

    Cup of Yum
  1. Dice the onion and cut the carrot and celery into relatively thin slices - cut larger slices in half or smaller depending on the thickness of the carrot.
  2. Melt the butter in a pan and add the onion. Soften for a minute or two then add the carrot and celery. Stir so all the vegetables are coated in the butter and cook for a minute or two.
  3. Add the stock and barley, season with a little salt and pepper, then stir and cover to bring the mixture to a boil.
  4. Reduce the heat to a simmer and leave to cook for approx 35-45min until the barley is cooked then serve.

Notes

  • More traditionally, Scotch broth is made with lamb stock and meat, but as noted above, we always made it with chicken growing up and so that's what I grew accustomed to and have shown here. You can switch the meat/stock if you prefer.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 13mg (4%) Sodium 312mg (13%) Potassium 379mg (11%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2725IU (55%) Vitamin C 2.9mg (3%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 312mg 13%
Potassium 379mg 8%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 2725IU 55%
Vitamin C 2.9mg 3%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.