Filter
Reset
Sort ByRelevance
Flash1400
Chicken soup with leeks and chickpeas
Try this chicken soup with leeks and chickpeas
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 leek, the chickpeas and the chicken meat after about 5 minutes.
-
Finally add the parsley and if necessary add the soup to taste with salt and pepper.
-
40 minMain dishriso pasta, zucchini, low-fat smoked bacon strips, unsalted butter, wheat flour, semi-skimmed milk, grated mature 30 cheese,zucchini carbonara -
20 minMain dishpork fillet, peanut oil, butter, soy sauce, Apple juice, Meat bouillon, star anise, dried fig, dried apricots, prune, cooked chestnut,pork fillet with chestnuts and dried fruits -
120 minMain dishflour, dried yeast, corn kernels, paprika, egg, sea salt, Red pepper, fresh coriander, fresh basil, lemon, oil, ribeyes,ribeye with cornbread -
15 minMain dishold white bread, grated old cheese, Eggs, veal schnitzels, olive oil, lemon,veal schnitzels with a cheese crust
Nutrition
470Calories
Sodium0% DV0g
Fat22% DV14g
Protein98% DV49g
Carbs11% DV32g
Fiber0% DV0g
Loved it