Chicken and bean soup

[highlyeccentric]

I know what I'm having for lunch this week!

With due thanks to agenttrojie for describing her chicken soup, and kayloulee's ham and split pea soup for weight ratios.



2 x chicken marylands or equivalent in boned chicken pieces
200g mixed beans/lentils/grains (I used red lentils, five bean mix, pearl barley and split peas)
About 4 cups chicken stock
2 tsp minced garlic
2 tsp each of thyme and tarragon
Pepper, cayenne pepper and/or paprika to season
1 leek
2 celery sticks
2 small carrots

First: rinse and soak beans etc overnight.

1. Cut up the leek, garlic and vegetables, place in the slow cooker.
2. Cut the fleshiest parts off the chicken marylands and then place all of the chicken (inc. bones) in the slow cooker.
3. Pour bean mix in over top.
4. Mix tarragon, thyme and some black pepper into the chicken stock; pour over top.
6. Cook on auto (high for a few hours then low) or low for as long as needed - I cooked for about nine hours in a 3.5L slow cooker. Skim fat off the top every so often.
7. Remove chicken and strip from the bone; tear large hunks into smaller hunks. Return flesh to soup.
8. Season with paprika and cayenne.

For extra noms, serve with cheese on top.

Comments

[ellen_fremedon]

What exactly is a chicken maryland? I'm aware of Chicken (a la) Maryland, meaning fried with cream gravy, but I've never seen the term used to refer to a cut of chicken.

[highlyeccentric]

Oh, huh. I guess Marylands as a cut must be a weird Australian thing. It's the leg and thigh both still on the same bone.