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Chicken & Pasta Broth

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