Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This creamy chicken casserole is made with potatoes, carrots, leeks and fresh herbs for a wonderful one-pot dinner - serve with crusty bread. Add the stock, then return the chicken and ham to the pot. Roughly chop up half your veggies, crush the garlic cloves whole and add a few sprigs of thyme and some parsley stalks to a large pot. If you're using chicken legs, joint them into drumsticks and thighs as this will help release more.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chicken Stock, Leek, Carrot & Bean Broth is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Take 1 tbsp rapeseed oil
2. Get 1 leek, sliced
3. Make ready 3 cloves garlic, chopped
4. Prepare 1 large potato, diced
5. Take 3 carrots, 2 diced & 1 sliced
6. Get 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. Take 200 g roast chicken spare bits (vary quantity to what’s available!)
9. Get 3 bay leaves
10. Take 1 tsp dried thyme
11. Prepare 1 tsp smoked paprika
12. Prepare Salt
13. Make ready Ground black pepper

Add water and salt and bring to a boil. Fry the chicken pieces skin side down until brown on both sides. In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened. Add the butter and when it's melted, sprinkle over the flour and stir to coat and cook slightly.

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.

In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened. Add the butter and when it's melted, sprinkle over the flour and stir to coat and cook slightly. Add the orange/naartjie juice and deglaze the pan. Instant Pot Chicken, Leek and Carrot Soup These ingredients make a lovely soup for two or three people, they are an approximation of what you need. Feel free to increase them always remembering not to fill your Instant Pot's inner pot over two thirds of capacity when pressure cooking.

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