Recipe Photo

Chicken and Pasta Broth

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation10 minutes
Cooking40 minutes
Ready In50 minutes
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1.5 litres chicken broth
2 each chicken breast halves, boneless and skinless 30 ounces each (90 grams)
1 teaspoon black peppercorns whole
1 x bay leaf dried
1 x rosemary leaves or thyme
2 small leeks sliced
1 x carrot chopped
2 ounces pasta, elbow macaroni
1 small sweet red bell pepper deseeded, chopped
1 tablespoon thyme fresh, chopped
1 x salt to taste
1 x black pepper freshly ground, to taste
4 teaspoons parmesan, parmigiano-reggiano cheese, grated grated

Directions

1. Place the stock in a large saucepan and bring to a boil.

Add the chicken breasts, peppercorns, bay leaf and sprig of rosemary or thyme.

Reduce the heat, cover and simmer gently for 15 minutes.

2. Using a slotted spoon, remove the chicken from the saucepan and leave until cool enough to handle.

Strain the stock and return the liquid to the saucepan.

3. Add the leeks, carrot and macaroni to the stock.

Bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.

4. Meanwhile, slice the chicken breasts in small pieces and add them to the broth along with the red pepper.

Simmer for 10 minutes more, until the vegetables are tender.

5. Stir in the chopped thyme and season to taste with salt and pepper.

6. Serve in warm soup bowls and sprinkle 1 teaspoon of parmesan cheese over each serving.

Freezing recommended

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review
Save This Page

del.icio.us		 Bookmark and Share

Member Review

****

Spicy Jalapeno Spread

Terrific dip. Everyone loves it. Goes great with beer.
 
Recipe Photo