Chicken joints – 500 gm
Onion – 1, roughly chopped
Celery – leaves few
Carrot – 1 small, sliced
Salt – 1/2 tsp
Water – 4 cup
Butter – 2 Tbsp
Leeks – 1 cup, sliced
Celery stalks – 1/4cup, chopped
Tomato Puree – 1/2cup
Salt and pepper to taste
Parsley to garnish
1. Combine chicken with onion, celery leaves, carrot and salt. Add water and simmer till the chicken is cooked.
2. Strain and reserve the stock. Cool the chicken and shred the meat.
3. Melt the butter in a skillet. Sauté the leeks and celery till soft.
4. Add the reserved stock, tomato puree and shredded chicken. Add salt and pepper to taste. 5. Simmer for 5 minutes. Serve hot, garnished with chopped parsley.
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