Chicken and Pasta Broth
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, s...
Ingredients
- 2112 pints (1.5 litres)
- 1dried bay leaf
- 1sprig fresh rosemary or
- 1carrot, chopped
- 2oz(60 g) macaroni
- 1small red pepper, de-seeded and
Directions
- 1
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 Spr
- 2
Place the stock in a large saucepan and bring to a boil
- 3
Add the chicken breasts, peppercorns, bay leaf and sprig of rosemary or thyme
- 4
Reduce the heat, cover and simmer gently for 15 minutes
- 5
Using a slotted spoon, remove the chicken from the saucepan and leave until cool enough to handle
- 6
Strain the stock and return the liquid to the saucepan
- 7
Add the leeks, carrot and macaroni to the stock
- 8
Bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes