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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken Stock, Leek, Carrot & Bean Broth is something which I have loved my entire 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.

To begin with this recipe, we must prepare a few components. 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. Get 1 tbsp rapeseed oil
  2. Get 1 leek, sliced
  3. Prepare 3 cloves garlic, chopped
  4. Prepare 1 large potato, diced
  5. Make ready 3 carrots, 2 diced & 1 sliced
  6. Prepare 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. Prepare 200 g roast chicken spare bits (vary quantity to what’s available!)
  9. Take 3 bay leaves
  10. Take 1 tsp dried thyme
  11. Make ready 1 tsp smoked paprika
  12. Take Salt
  13. Make ready Ground black pepper

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 olive oil to a large soup pot over medium-high heat.

Steps 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 leeks, carrots, garlic cloves, nutritional yeast, parsley sprigs, dried thyme and bay leaves. Add water and salt and bring to a boil. In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender.

So that’s going to wrap it up for this special food chicken stock, leek, carrot & bean broth recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!