Here is the complete recipe for Lemon Chicken Broth.
INGREDIENTS
1 medium onion, peeled and diced
2 cloves garlic, peeled and chopped
1 tbsp olive oil
1 medium carrot, peeled and diced
1 medium leek, washed and sliced into 1½cm rings
1 stick of celery, diced
1 yellow pepper, deseeded and diced
Approx 600ml chicken stock, ideally homemade
Zest and juice of 1 lemon
A handful of frozen peas
About 250g cooked, shredded chicken
Handful of parsley leaves, to serve
METHODS
In a deep saucepan, sauté the onion and garlic in the olive oil over a low-medium heat until translucent (about 5 minutes).
Throw in the carrot, leek, celery and pepper, and cook for a further 10 minutes until softened.
Stir regularly, adding a splash of cold water if needed.
Add the stock, lemon zest and juice, and the peas.
Put the lid on and simmer for 15 minutes to cook the vegetables through.
Finally, add the chicken and heat through for another couple of minutes.
Taste for seasoning, scatter with parsley and serve.
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