15 Minutes to Preparing Best Chicken Stock, Leek, Carrot & Bean Broth

Chicken Stock, Leek, Carrot & Bean Broth is the first thing that comes to many people’s mind when it arrives to a delightul meal. Today, we are going to tell 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. You can cook chicken stock, leek, carrot & bean broth using 13 ingredients and 6 steps. Here is how you achieve that.

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

  1. Take 1 tbsp of rapeseed oil.
  2. You need 1 of leek, sliced.
  3. You need 3 cloves of garlic, chopped.
  4. Use 1 of large potato, diced.
  5. Use 3 of carrots, 2 diced & 1 sliced.
  6. Provide 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. You need 1 1/2 l of chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar).
  8. Take 200 g of roast chicken spare bits (vary quantity to what’s available!).
  9. Provide 3 of bay leaves.
  10. Provide 1 tsp of dried thyme.
  11. Use 1 tsp of smoked paprika.
  12. Prepare of Salt.
  13. Use 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 water and salt and bring to a boil. Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low. Turn off heat and allow soup to cool slightly before adding in half and half.

Recipe : Chicken Stock, Leek, Carrot & Bean Broth

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