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.
-
30 minMain dishpork tenderloin, clove, butter, liquid baking product, Apple juice, dried oregano, honey, ketjapmarinademanis, Apple,pork tenderloin with apple gravy
-
20 minMain dishsunflower oil, half-to-half-chopped, White pepper, carrot julienne, fresh coriander, press orange, orange-ginger confiture, chilled sliced pak choi,pak choi with minced meat
-
50 minMain dishpotatoes, short leek, butter, hare chops, Cream sauce, Danish blue, fresh parsley,leek with cheese cream sauce and pork chop
-
20 minMain dishbeef roulade, olive oil, smoked breakfast bacon, onion, garlic, fennel bulb, winter carrot, waspene, fresh rosemary, light red wine, tomato, fresh basil,Tuscan Beef
Nutrition
470Calories
Sodium0% DV0g
Fat22% DV14g
Protein98% DV49g
Carbs11% DV32g
Fiber0% DV0g
Loved it