Chicken & Pasta Broth

Name: Chicken and Pasta Broth
Yield: 4
Cuisine: Fusion
Ingredients: chicken broth; chicken breast halves, boneless, skinless; black peppercorns; bay leaves; rosemary leaves; leeks; carrots; pasta, elbow macaroni; sweet red bell peppers; thyme; salt; black pepper; parmesan, parmigiano-reggiano cheese, grated

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1.5	litres	chicken broth	*
2	each	chicken breast halves, boneless, skinless 30 ounces each (90 grams)
1	teaspoon	black peppercorns whole
1	x	bay leaves dried	*
1	x	rosemary leaves or thyme	*
2	small	leeks sliced	*
1	x	carrots chopped	*
2	ounces	pasta, elbow macaroni
1	small	sweet red bell peppers deseeded, chopped
1	tablespoon	thyme fresh, chopped	*
1	x	salt to taste	*
1	x	black pepper freshly ground, to taste	*
4	teaspoons	Parmesan cheese grated

Ingredients

Amount	Measure	Ingredient	Features
1.5	litres	chicken broth	*
2	each	chicken breast halves, boneless, skinless 30 ounces each (90 grams)
5	ml	black peppercorns whole
1	x	bay leaves dried	*
1	x	rosemary leaves or thyme	*
2	small	leeks sliced	*
1	x	carrots chopped	*
57.8	ml/g	pasta, elbow macaroni
1	small	sweet red bell peppers deseeded, chopped
15	ml	thyme fresh, chopped	*
1	x	salt to taste	*
1	x	black pepper freshly ground, to taste	*
2E+1	ml	Parmesan cheese grated

Directions

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.

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.

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.

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.

Stir in the chopped thyme and season to taste with salt and pepper.
Serve in warm soup bowls and sprinkle 1 teaspoon of parmesan cheese over each serving.

Freezing recommended