Chicken & Pasta Broth

Name: Chicken & Pasta Broth
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken broth; chicken breasts; black peppercorns; bay leaves; rosemary leaves; leeks; carrots; pasta, elbow macaroni; sweet red bell peppers; thyme; salt and black pepper; parmesan, parmigiano-reggiano cheese, grated

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1.5	litres	chicken broth	*
2	each	chicken breasts boneless, skinless
1	teaspoon	black peppercorns whole
1	each	bay leaves dried	*
1	Sprig	rosemary leaves fresh, or thyme	*
2	small	leeks sliced	*
1	each	carrots chopped
2	ounces	pasta, elbow macaroni
1	small	sweet red bell peppers seeded and chopped
1	tablespoon	thyme fresh, chopped	*
1	x	salt and black pepper freshly ground	*
4	teaspoons	Parmesan cheese grated, to serve

Ingredients

Amount	Measure	Ingredient	Features
1.5	litres	chicken broth	*
2	each	chicken breasts boneless, skinless
5	ml	black peppercorns whole
1	each	bay leaves dried	*
1	Sprig	rosemary leaves fresh, or thyme	*
2	small	leeks sliced	*
1	each	carrots chopped
57.8	ml/g	pasta, elbow macaroni
1	small	sweet red bell peppers seeded and chopped
15	ml	thyme fresh, chopped	*
1	x	salt and black pepper freshly ground	*
2E+1	ml	Parmesan cheese grated, to serve

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.