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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Chicken Stock, Leek, Carrot & Bean Broth is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. Take 1 tbsp rapeseed oil
  2. Get 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. 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. Make ready 1 tsp dried thyme
  11. Make ready 1 tsp smoked paprika
  12. Get Salt
  13. Make ready Ground black pepper

Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and. 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.

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.

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. 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.

So that’s going to wrap it up for this exceptional food chicken stock, leek, carrot & bean broth recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!