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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chicken Stock, Leek, Carrot & Bean Broth is something that I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. Get 1 tbsp rapeseed oil
  2. Prepare 1 leek, sliced
  3. Make ready 3 cloves garlic, chopped
  4. Get 1 large potato, diced
  5. Take 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. Make ready 1 1/2 l chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar)
  8. Get 200 g roast chicken spare bits (vary quantity to what’s available!)
  9. Take 3 bay leaves
  10. Take 1 tsp dried thyme
  11. Take 1 tsp smoked paprika
  12. Make ready Salt
  13. Get Ground black pepper

Feel free to increase them always remembering not to fill your Instant Pot's inner pot over two thirds of capacity when pressure cooking. DIRECTIONS Bring your stock to the boil, add the leeks, carrots and bay leaf. Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. If there's a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables.

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 stock, pearl barley, chicken and potatoes and season well. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Add olive oil to a large soup pot over medium-high heat. Add leeks, carrots, garlic cloves, nutritional yeast, parsley sprigs, dried thyme and bay leaves. Add water and salt and bring to a boil.

So that is going to wrap this up with this special food chicken stock, leek, carrot & bean broth recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!