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Chicken & Pasta Broth

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Recipe

 

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

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

  1. 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.

  1. 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.

  1. 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.

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

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

Freezing recommended



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 14122% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 194mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 35g
Vitamin A 12% Vitamin C 40%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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