How to Cook Delicious Chicken Stock, Leek, Carrot & Bean Broth

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Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. If you live in a large city in North America you'll likely have access to plenty of soup-specific restaurants. You can have Chicken Stock, Leek, Carrot & Bean Broth using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Stock, Leek, Carrot & Bean Broth

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

Add the mushrooms and season with salt and pepper. 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.

Chicken Stock, Leek, Carrot & Bean Broth instructions

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..

Melt butter in a stock pot over medium-high heat. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Heat oil in a large pot over medium-high heat. Add celery, leeks, garlic; season with salt and pepper. Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil.