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No matter whether you're planning an elaborate menu or merely planning forward for tomorrow's Hearty French chicken soup. This recipe comes in several decades of playing at kitchen. I realize that including a couple ingredients into your recipe adds depth to that which exactly is ordinarily dull. You may be searching for milder food items to make along with your leftovers. Pleasant and gentle Hearty French chicken soup ideal for post-vacation. The substances in this recipe make your tongue thumping, also have become waist-friendly once you will require a'snack' after a busy getaway. Using several substances as choices, this soup is filled using a fall and hot flavor which makes it tasty. The perfect Hearty French chicken soup to heat up you on chilly winter days. Excellent for applying leftover.

Great method not to squander a single component. This can be a good Hearty French chicken soup and one among my favorites. If you're worried regarding the nutritional value of some of these dishes, then avoid being. Even though it could be lower in calories, even if you are not obtaining much nutrient value from it, it won't maintain you personally, and you will just wind up hungry once more and eating more calories than you would need. Nutrition facts tags tell you exactly what's in the meals you consume. This makes it possible to determine when you are in possession of a healthy and balanced diet plan. Each and every single recipe we all share has to get an ingredient label. Some recipes also provide nutritional fact details. The fixing label lists the amount within the area beneath. They're listed for every serving and as a proportion of the daily value.

How to make Hearty French chicken soup

Yield = 4
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 chicken thigh fillets, trimmed
  • 1 brown onion, halved, sliced
  • 3 carrots, halved, thickly sliced diagonally
  • 2 celery stalks, thickly sliced diagonally
  • 3 garlic cloves, thinly sliced
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 1/3 cup dry white wine
  • 1 litre Massel Chicken Style Liquid Stock
  • 500g potato, peeled, cut into chunks
  • Roughly chopped fresh flat-leaf parsley leaves, to serve
  • Toasted sliced baguette, to serve

Method

  • Step 1 Heat oil in a large saucepan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for 4 minutes each side or until browned. Transfer to a plate.
  • Step 2 Add onion, carrot, celery, garlic, bay leaf and thyme to pan. Reduce heat to medium. Cook, stirring occasionally, for 6 minutes or until well browned. Add wine. Cook, scraping up brown bits from base of pan, for 1 minute. Return chicken to pan with stock and potato. Stir to combine. Bring to the boil. Reduce heat to medium. Simmer, covered, for 30 minutes or until vegetables are tender and chicken is cooked.
  • Step 3 Using tongs, transfer chicken to a board. Using 2 forks, roughly shred chicken. Remove and discard bay leaf and thyme.
  • Step 4 Return chicken to pan. Simmer for 2 minutes. Sprinkle with parsley. Serve with toasted sliced baguette.