Simple Way to Make Ultimate Leftovers for soup with Parsnip an Chorizo Sausage

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Ultimate Leftovers for soup with Parsnip an Chorizo Sausage. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Leftovers for soup with Parsnip an Chorizo Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leftovers for soup with Parsnip an Chorizo Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Leftovers for soup with Parsnip an Chorizo Sausage is 1 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Leftovers for soup with Parsnip an Chorizo Sausage estimated approx 3 hr 30 min..

To begin with this particular recipe, we must prepare a few ingredients. You can cook Leftovers for soup with Parsnip an Chorizo Sausage using 17 ingredients and 12 steps. Here is how you cook it.

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.

Ingredients and spices that need to be Make ready to make Leftovers for soup with Parsnip an Chorizo Sausage:

1. For Chicken Stock
2. 1 whole Large Chicken
3. 3 Litres water (can be more)
4. 3 small carrots,chopped
5. 1 medium onion,chopped
6. 1 tbsp. Whole Black Peppercorns,crushed
7. 1 leek,chopped
8. 2 sticks celery,chopped
9. 2 garlic cloves,crushed
10. 2 bay leaves
11. For soup
12. 2 tbsp. olive oil
13. 1/2 medium onion,chopped
14. 1 parsnip,chopped
15. 350 ml chicken stock
16. 1 garlic clove,crushed
17. 1 chorizo sausage,finely chopped

Instructions to make Leftovers for soup with Parsnip an Chorizo Sausage

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!

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So that is going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Leftovers for soup with Parsnip an Chorizo Sausage. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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