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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken stock, leek, carrot & bean broth. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken Stock, Leek, Carrot & Bean Broth is something that I have loved my whole life.

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To get started 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 can achieve it.

The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. Make ready 1 tbsp rapeseed oil
  2. Take 1 leek, sliced
  3. Take 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. Prepare 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. Prepare 3 bay leaves
  10. Get 1 tsp dried thyme
  11. Get 1 tsp smoked paprika
  12. Prepare Salt
  13. Get Ground black pepper

Season with salt and a good pinch of ground pepper,. 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. Add the stock, pearl barley, chicken and potatoes and season well.

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.

Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Add the stock, pearl barley, chicken and potatoes and season well. Using a slotted spoon, transfer the chicken to the plate with the vegetables. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Add leeks, carrots, garlic cloves, nutritional yeast, parsley sprigs, dried thyme and bay leaves.

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 sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!