Recipes

Chicken, leek and bacon broth

Paul Flynn's face
Paul Flynn
Sat Mar 14 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 50 mins
Ingredients
  • 1 tbsp butter
  • 1 packet smoked bacon lardons, 125g
  • 2 medium leeks, finely sliced and rinsed (keep a little water on the leeks)
  • 200g dried broth mix
  • 1 sprig thyme
  • 2 ltr chicken stock
  • 2 chicken breasts, cut into 1 cm pieces
  • 1 large apple
  • Salt and pepper
  •  

1. Cook the bacon gently in the butter for three minutes, then add the leeks and the thyme.

2. Turn in the bacon juices, cover with a lid and cook gently for five minutes, turning once or twice.

3. Add the broth mix and the stock.

4. Bring to the boil and simmer for 30 minutes, or until the broth mix is tender.

5. Add the chicken and cook for 10 more minutes.

6. Meanwhile peel and grate the apple, add to the soup.

7. Remove the thyme, season and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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