Traditional Scotch Broth With Chicken | Scottish Recipe

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Hello Folks!
I hope I find you all well. So today I made a wonderful pot of Scotch Broth…this time I’ve used chicken as a base and meat but mutton is more commonly used in this type of soup. It’s really tasty and perfect with a big hunk of crusty bread on the side 🙂

Everything I used will be listed below.

-Cheryl x

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Everything I used – You’ll need a BIG soup pot.

* 300g (10.5oz) Potatoes – Peeled and diced
* 300g (10.5oz) Carrots – Peeled and diced
* 300g (10.5oz ) Swede or Turnip – Peeled and diced
* 200g (7oz) Onions – Peeled and diced
* 30g (1oz) Fresh chopped parsley
* 200g (7oz) Pearl barley
* 1 Whole chicken (around 4lbs/2kg in weight)
* 2 Chicken stock pots or 3-4 Chicken stock cubes
* 1 Teaspoon salt
* 3 Bay leaves (optional)
* Olive or vegetable oil for frying

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28 COMMENTS

  2. I live south of stonehaven so i was looking for a Scottish soup that I know, I saw the name and wondered if it’s the ‘what’s for tea’ farm shops near me. My carer & I cooked the chicken, she chopped veg and we put it in the stock overnight for me to cook the next day. Unfortunately I could only get broth mix which said overnight, away to start cooking but as it’s in the stock will it be okay to boil abit longer rather than softening the veg? I’m looking forward to enjoying this and freezing sone for when I get snowed in. Can’t wait to look at your other recipes 😊

  3. TKS for the video. I am Asian married to Scottish for 22yrs. We settled down in borneo and my husband missed his Scottish broth. I used to buy his can of Scottish broth from. Supermarket. Not only the price was so expensive compared to UK, but now, hardly get any more from the supermarket after covid. pandemic.. I will give it a go and see if he like it. Hopefully he will find it similar to what he has from UK.

  6. Love this soup , if you also have a cold and want to spice it up a bit to help clear your sinuses add some red pepper flakes or cayenne pepper , works a treat, delicious, btw this is almost the same as Chicken Noodle Soup in the U.S. instead of the pearl barley you add egg noodles and a bit of milk at the end, both amazing. 💖💖👍👍

  10. ooo this sounds delicious 😋 I'll definitely be giving this a go 😊 The last 3 days we've been having bacon and lentil soup for lunch – one of your recipes I copied down aaages ago and have made a few times now. Even took the time to work out the cost and it worked out as less than 50p per portion (trying to save money at the mo)😁

    Thanks for the inspiration! <3

  11. OMG this looks delicious! Reminds me of my family's Acadian Chicken Fricot.

    1 whole chicken approx 3 lbs, skin removed and chopped into pieces
    approx 10 cups of water
    2 large onions chopped
    6 large potatoes, peeled and cubed
    2-3 large carrots, peeled and sliced
    salt and pepper to taste
    1-2 Tbs summer savory (this is what gives it the flavor, but not sure if it's available outside of Atlantic Canada)

    Dumplings
    1 cup flour
    1 tsp salt
    1 Tbs baking powder
    1/2 cup or more cold water*

    We always just put the chicken, onions, potatoes, carrots and seasonings into the pot and add the water and boil it all together. I know it's probably not the right way to do it, but it's how we've always cooked it. Obviously if your chicken pieces are big and have the bones in, you may need to start them first.

    It will cook for anywhere between 30 minutes and an hour total, again depends on the size of the chicken and the vegetables. Lately I use boneless, skinless chicken that I cut into bite size pieces and I cut my vegetables into bite size pieces and cook it all together. The broth isn't as rich with boneless chicken so you could always add some bouillon or stock pots or whatever to add in that extra richness. Some people sauté the onions in butter first, which would add a richness, but I'm far too lazy for that.

    In a bowl mix your dumpling dry ingredients. slowly stir in the cold water until it is just combined and forms a very loose dough. You will drop this by spoonful's into the stew/fricot. This next part is crucial, work fast, then once they are all in, cover the pot with a lid and let sit for 7 minutes on low-medium to low heat. you want it to simmer but not boil. Do not peek for the 7 minutes.

    Some people add celery and some even put in some turnip or what you call swede into their fricot, but our recipe never had those. For the dumplings, some people make them different with butter and milk, but this was the basic way my late grandmother made them. They were poor and adding butter and milk weren't easily available. My mom is the youngest of 11 kids, so they needed to make their food stretch and do so as cheaply as possible.

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