Leftovers for soup with Parsnip an Chorizo Sausage

Name: Leftovers for soup with Parsnip an Chorizo Sausage
Total time: 12600 s
Yield: 1 person
Cuisine: British
Ingredients: For Chicken Stock; 1 whole Large Chicken; 3 Litres water (can be more); 3 small carrots,chopped; 1 medium onion,chopped; 1 tbsp. Whole Black Peppercorns,crushed; 1 leek,chopped; 2 sticks celery,chopped; 2 garlic cloves,crushed; 2 bay leaves; For soup; 2 tbsp. olive oil; 1/2 medium onion,chopped; 1 parsnip,chopped; 350 ml chicken stock; 1 garlic clove,crushed; 1 chorizo sausage,finely chopped

Gary Waite @cook_20376404

The Recipe involves making a homemade chicken stock with the use of a whole Chicken - vegetables,crushed Whole Black Peppercorns and several bay leaves are added - is no salt used in the making of the homemade chicken stock.

Gary Waite @cook_20376404

Saved

Ingredients

3 hr 30 min.

1 person

For Chicken Stock
1whole Large Chicken
3 Litreswater (can be more)
3small carrots,chopped
1medium onion,chopped
1 tbsp.Whole Black Peppercorns,crushed
1leek,chopped
2 stickscelery,chopped
2garlic cloves,crushed
2bay leaves
For soup
2 tbsp.olive oil
1/2medium onion,chopped
1parsnip,chopped
350 mlchicken stock
1garlic clove,crushed
1chorizo sausage,finely chopped

Saved

Steps

3 hr 30 min.

1

Wash the Whole Large Chicken and place it in a very large cauldron saucepan,add plenty of cold water,crush Whole Black Peppercorns in a Pestle and Mortar,or blitz Peppercorns in a Blender with some cold water added inside the Blender Cup - add all the other ingredients too the large saucepan and boil for 3 hours,can mainly simmer with a lid on,or with Kitchen Foil over the top.
2

Sieve for only the chicken stock and keep the leftovers of the chicken stock for your Chicken and Chorizo soup for later - use the carrots as well etc.
3

For the soup.Heat 1 tablespoon of the oil in a saucepan.Add the chopped onion and gently cook for a few minutes.
4

Add the carrot,parsnip and crushed garlic and continue to cook on a low heat for a further 3 or 4 minutes.
5

Add the chicken stock and bring to the boil.
6

Reduce the heat and simmer for about 10 to 15 minutes or until the vegetables are tender.
7

During this time add the other tablespoon of olive oil to a frying pan and heat.Add the sliced chicken and fry over a gentle heat for about 5 minutes.Add the sliced chorizo and continue to cook both the chicken and chorizo for a further 5 minutes,or until cooked through.
8

Allow to cool to room temperature.
9

Pour the contents from the saucepan (vegetables and chicken stock) in to the Nutri Ninja and blend for about 30 seconds or until smooth.Add more stock or hot water if required.
10

Return the contents to the saucepan and add the cooked chicken and chorizo.Simmer gently on a low heat for about 5 minutes.
11

Add a little salt and freshly ground pepper if required.
12

Serve and enjoy!