Chicken Stock, Leek, Carrot & Bean Broth
Chicken Stock, Leek, Carrot & Bean Broth

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, chicken stock, leek, carrot & bean broth. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Chicken Stock, Leek, Carrot & Bean Broth is something that I’ve loved my whole life.

Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and.

To begin with this recipe, we must prepare a few components. You can cook chicken stock, leek, carrot & bean broth using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. Prepare 1 tbsp rapeseed oil
  2. Make ready 1 leek, sliced
  3. Prepare 3 cloves garlic, chopped
  4. Take 1 large potato, diced
  5. Get 3 carrots, 2 diced & 1 sliced
  6. Make ready 1 x 400 g tin Butter or Cannelloni or Flageolet beans, drained and rinsed: the taste will vary according to which type of bean you use but all work well
  7. Prepare 1 1/2 l chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar)
  8. Make ready 200 g roast chicken spare bits (vary quantity to what’s available!)
  9. Take 3 bay leaves
  10. Prepare 1 tsp dried thyme
  11. Take 1 tsp smoked paprika
  12. Take Salt
  13. Get Ground black pepper

Warm up a large pot with olive oil. Add the onions, garlic and leeks, and saute for a few minutes. Add the chicken broth and water into the pot, and bring it to a boil over high heat. Add the celery, pre-cooked brown rice, and pre-cooked chicken, turnips and carrots to the soup.

Instructions to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. In a stockpot or large saucepan, fry the leek and garlic in the oil on a medium heat for 4 minutes, stirring occasionally.
  2. Add the potato and carrots and stir. Then stir in the butter beans.
  3. Stir in the stock to mix well and bring to the boil. Reduce to a rolling simmer.
  4. Add the thyme and smoked paprika. Stir gently but thoroughly and add the chicken bits and bay leaves. Cover the stockpot and cook for 25 minutes.
  5. Take off the heat, remove and discard the bay leaves and give a good stir. Season to taste. Do not whizz as the “bits” are the essence of a good broth!
  6. Enjoy piping hot with bread of your choice.

Add the chicken broth and water into the pot, and bring it to a boil over high heat. Add the celery, pre-cooked brown rice, and pre-cooked chicken, turnips and carrots to the soup. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Add the mushrooms and season with salt and pepper. Add olive oil to a large soup pot over medium-high heat.

So that is going to wrap this up with this exceptional food chicken stock, leek, carrot & bean broth recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!