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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken stock, leek, carrot & bean broth. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chicken Stock, Leek, Carrot & Bean Broth is something which I’ve loved my whole life.

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To begin with this recipe, we must first prepare a few ingredients. 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. Make ready 1 tbsp rapeseed oil
  2. Get 1 leek, sliced
  3. Get 3 cloves garlic, chopped
  4. Get 1 large potato, diced
  5. Take 3 carrots, 2 diced & 1 sliced
  6. Take 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. Take 1 1/2 l chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar)
  8. Take 200 g roast chicken spare bits (vary quantity to what’s available!)
  9. Prepare 3 bay leaves
  10. Take 1 tsp dried thyme
  11. Get 1 tsp smoked paprika
  12. Make ready Salt
  13. Prepare 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. If there's a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. 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.

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.

Where To Eat Soup If you live in a large city in North America you'll likely have access to plenty of soup-specific restaurants. Add the stock, pearl barley, chicken and potatoes and season well. 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’s going to wrap it up for this exceptional food chicken stock, leek, carrot & bean broth recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!