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Paul Kelly
Chicken soup with chickpeas and leeks
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Ingredients
Directions
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Put the chicken on with all the ingredients for the broth, a spoonful of salt and 2 liters of water. Let it slowly boil and leave with the lid on the pan at the lowest setting for about 2 hours.
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Pour the entire contents of the pan into a colander over another pan, drain well and cool slightly. Pick the meat from the chicken and keep separate.
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Bring the stock back to the boil and reduce to about 1.5 liters.
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Add the rice first and add the leeks, chickpeas and chicken meat after about 5 minutes.
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Finally add the parsley and if necessary add the soup to taste with salt and pepper.
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Nutrition
635Calories
Sodium0% DV0g
Fat52% DV34g
Protein90% DV45g
Carbs11% DV33g
Fiber0% DV0g
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