Chicken & Pasta Broth

Name: Chicken & Pasta Broth
Ingredients: 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, parmigiano-reggiano cheese, grated grated, to serve

12 ingredients

8 steps

Ingredients

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, parmigiano-reggiano cheese, grated grated, to serve

Directions

1

Place the stock in a large saucepan and bring to a boil.
2

Add the chicken breasts, peppercorns, bay leaf and sprig of rosemary or thyme.
3

Using a slotted spoon, remove the chicken from the saucepan and leave until cool enough to handle.
4

Add the leeks, carrot and macaroni to the stock.
5

Bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.
6

Meanwhile, slice the chicken breasts in small pieces and add them to the broth along with the red pepper.
7

Stir in the chopped thyme and season to taste with salt and pepper.
8

Serve in warm soup bowls and sprinkle 1 teaspoon of parmesan.