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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. It is one of my favorites. 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 popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Chicken Stock, Leek, Carrot & Bean Broth is something which I have loved my entire life. They’re nice and they look wonderful.

View all stocks in real-time with this Yahoo Finance browser extension. Simply install this free web browser extension to get up-to-date stock data. This recipe for creamy chicken with braised leeks and carrots is utterly delicious and a dish I plan to make repeatedly. The leeks cook until melting consistency and the creamy sauce is packed with citrus, rosemary and thyme flavours.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Take 1 leek, sliced
  3. Get 3 cloves garlic, chopped
  4. Make ready 1 large potato, diced
  5. Get 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. Get 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. Get 3 bay leaves
  10. Take 1 tsp dried thyme
  11. Make ready 1 tsp smoked paprika
  12. Take Salt
  13. Prepare Ground black pepper

Bring your stock to the boil, add the leeks, carrots and bay leaf. Add the stock, pearl barley, chicken and potatoes and season well. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through,. Add olive oil to a large soup pot over medium-high heat.

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 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 chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through,. 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. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.

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