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Chicken broth with leek
 
 
8 ServingsPTM115 min

Chicken broth with leek


A tasty recipe. The starter contains the following ingredients: poultry, free-range chicken, leek, winter carrot ((1 piece 250 g), in pieces), onions (coarsely cut), celery (coarsely cut), bay leaves, fresh thyme (a 15 g) and fresh parsley (flat (20 g)).

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Directions

  1. Place the chicken in a large pan.
  2. Cut 1 leek and the green of the other leeks into pieces and lay them with the winter carrot, the onion, the celery, the bay leaves, the thyme and the parsley with the chicken.
  3. Pour 2 liters of water and bring to the boil.
  4. Leave the stock on low heat, against boiling, for 1 hour.
  5. If you do this at a low temperature, the broth stays clear.
  6. Strain the stock.
  7. Let the chicken cool slightly, remove the meat from the bone and cut it into pieces.
  8. Cut the leftover leek into 6 cm pieces.
  9. Cut these in half lengthwise and cut the loose 'bars' in the length julienne.
  10. Season the stock with a lot of salt and (freshly ground) black pepper.
  11. In each plate, spoon a tablespoon of chicken and raw leek strips.
  12. Pour over the hot stock and serve immediately..

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Nutrition

90Calories
Sodium32% DV775mg
Fat6% DV4g
Protein26% DV13g
Carbs0% DV0g
Fiber16% DV4g

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