Chicken & Pasta Broth Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: 112 pints, 1.5 litres
Chicken stock,
3 oz, (90 g) boneless,
Skinless chicken breast,
1 tsp: Whole black peppercorns,
1: Dried bay leaf,
1 Sprig: fresh rosemary or,
Thyme,
2 small: Leeks, sliced
1: Carrot, chopped
2 ounce: , (60 g) macaroni
1 small: Red pepper, de-seeded and
Chopped,
1 tbsp: Chopped fresh thyme,
Salt and freshly ground,
Black pepper,
4 tsp: Grated parmesan cheese, to
Serve,
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. 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. 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. 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. 5. Stir in the chopped
thyme and season to taste with salt and pepper. 6. Serve in warm soup
bowls and sprinkle 1 teaspoon of parmesan cheese over each serving.
Preparation time: 1 0 minutes Cooking time: 40 minutes Freezing
recommended
Source from luhu.jp
chicken breasts, peppercorns, bay leaf and sprig of rosemary or
thyme. Reduce the heat, cover and simmer gently for 15 minutes. 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. 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. 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. 5. Stir in the chopped
thyme and season to taste with salt and pepper. 6. Serve in warm soup
bowls and sprinkle 1 teaspoon of parmesan cheese over each serving.
Preparation time: 1 0 minutes Cooking time: 40 minutes Freezing
recommended
Source from luhu.jp