Filter
Reset
Sort ByRelevance
Paul Kelly
Chicken soup with chickpeas and leeks
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Bring the stock back to the boil and reduce to about 1.5 liters.
-
Add the rice first and add the leeks, chickpeas and chicken meat after about 5 minutes.
-
Finally add the parsley and if necessary add the soup to taste with salt and pepper.
-
25 minLunchlemon juice, smoked chicken fillet, mayonnaise, chicken broth from tablet, pod, mixed leaf lettuce, fresh chives, unsalted walnut, fresh chives,green salad with snow peas and smoked chicken
-
15 minLunchuncut multigrain bread, Taleggio cheese, pomodori al forno e capperi, unsalted butter, chilled pesto, smoked chicken strips,taleggiotosti
-
80 minLunchsoft goat cheese, whipped cream, White wine vinegar, olive oil, lettuce, arugula, seedless red grape, walnut,autumn salad with goat cheese mousse
-
10 minLunchSpelt Bread, elstar apple, unsalted butter, cinnamon, liquid honey, oven roasted almonds,open sandwich with apple, cinnamon and almond
Nutrition
635Calories
Sodium0% DV0g
Fat52% DV34g
Protein90% DV45g
Carbs11% DV33g
Fiber0% DV0g
Loved it