Chicken & Pasta Broth
Submitted by senoritamyers
Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis is the kind of soup that feels like medicine and tastes like a proper meal.
Chicken breasts poach gently in stock with whole peppercorns, bay leaf, and a sprig of fresh rosemary until they’re silky and tender. The strained broth then simmers leeks, carrots, and macaroni until everything softens. The sliced chicken goes back in with chopped red pepper and fresh thyme for a final simmer.
A teaspoon of Parmesan in each warm bowl rounds it all out. It’s light, it’s clean, and it’s the soup you crave when you want something that nourishes without being heavy.
Pro Tips
- Poach the chicken gently at a simmer, never a boil. This keeps the breast meat tender and the broth clear.
- Strain the broth after poaching to remove the peppercorns, bay leaf, and herb stems. Nobody wants to bite into a whole peppercorn.
- Add the red pepper with the sliced chicken near the end. It only needs 10 minutes and stays sweet and slightly crisp that way.
- Use a good-quality Parmesan and grate it fresh. Even a teaspoon adds a salty, umami richness that elevates the whole bowl.
Ingredients
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.
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