15 Minutes to Producing Perfect Chicken Stock, Leek, Carrot & Bean Broth

Chicken Stock, Leek, Carrot & Bean Broth is the first thing that appears to many people’s mind when it arrives to a delightul dish. Today, we are going to provide you procedures on preparing a delicious Chicken Stock, Leek, Carrot & Bean Broth.

Chicken Stock, Leek, Carrot & Bean Broth

We hope you got benefit from reading it, now let’s go back to chicken stock, leek, carrot & bean broth recipe. To make chicken stock, leek, carrot & bean broth you only need 13 ingredients and 6 steps. Here is how you cook that.

First of all, here are the ingridients that you should prepare to cook Chicken Stock, Leek, Carrot & Bean Broth:

  1. Take 1 tbsp of rapeseed oil.
  2. You need 1 of leek, sliced.
  3. Prepare 3 cloves of garlic, chopped.
  4. Use 1 of large potato, diced.
  5. Get 3 of carrots, 2 diced & 1 sliced.
  6. Use 1 of 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 of chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar).
  8. Use 200 g of roast chicken spare bits (vary quantity to what’s available!).
  9. Take 3 of bay leaves.
  10. Use 1 tsp of dried thyme.
  11. Use 1 tsp of smoked paprika.
  12. Use of Salt.
  13. Prepare of Ground black pepper.

After readying the ingridients, now we are ready to make our delightful 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 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. Peel the carrots and thinly cube them.

Recipe : Chicken Stock, Leek, Carrot & Bean Broth

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