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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken stock, leek, carrot & bean broth. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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

The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. Prepare 1 tbsp rapeseed oil
  2. Prepare 1 leek, sliced
  3. Prepare 3 cloves garlic, chopped
  4. Make ready 1 large potato, diced
  5. Make ready 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. Get 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. Get 1 tsp dried thyme
  11. Get 1 tsp smoked paprika
  12. Make ready Salt
  13. Prepare Ground black pepper

Meanwhile, boil water in a small pot. Add leek and sauté until it becomes soft. 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.

Instant Pot Chicken, Leek and Carrot Soup These ingredients make a lovely soup for two or three people, they are an approximation of what you need. Feel free to increase them always remembering not to fill your Instant Pot's inner pot over two thirds of capacity when pressure cooking. 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 with this exceptional food chicken stock, leek, carrot & bean broth recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!