Chicken & Pasta Broth

60 minutes Prep: 10 minutes Cook: 50 minutes

148 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1.5	litres	chicken broth
2	each	chicken breasts	boneless, skinless
1	teaspoon	black peppercorns	whole
1	each	bay leaf	dried
1	Sprig	rosemary leaves	fresh, or thyme
2	small	leeks	sliced
1	each	carrot	chopped
2	ounces	pasta, macaroni
1	small	sweet red bell pepper	seeded and chopped
1	tablespoon	thyme	fresh, chopped
1	x	salt and black pepper	freshly ground
4	teaspoons	parmesan, parmigiano-reggiano cheese, grated	grated, to serve

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.

Add your comment

Serving Size 86g

Amount per Serving

Calories 148 21% of calories from fat