Chicken And Pasta Broth Recipe

Step 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.

Step 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.

Step 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.

Step 4

Meanwhile, slice the chicken breasts in small pieces and add them to the broth along with the red pepper. Simmer for 1 0 minutes more, until the vegetables are tender.

Step 5

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

Step 6

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

Preparation time: 10 minutes Cooking time: 40 minutes Freezing recommended

Things You'll Need

  • 2 112 pints (1.5 litres)
  • Chicken stock
  • 2 3 oz (90 g) boneless,
  • Skinless chicken breast
  • 1ts Whole black peppercorns
  • 1 Dried bay leaf
  • 1 Sprig fresh rosemary or
  • Thyme
  • 2sm Leeks, sliced
  • 1 Carrot, chopped
  • 2oz (60 g) macaroni
  • 1sm Red pepper, de-seeded and
  • Chopped
  • 1tb Chopped fresh thyme
  • Salt and freshly ground
  • Black pepper
  • 4ts Grated parmesan cheese, to
  • Serve

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