 |
CHICKEN & PASTA BROTH
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 112 pints (1.5 litres)
Chicken stock
2 x 3 oz (90 g) boneless,
Skinless chicken breast
1 t 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.
Selections per serving: 1/2 Carbohydrate; 1 Protein; 1
Vegetable; 10 Optional Calories
Preparation time: 1 0 minutes Cooking time: 40 minutes
Calories per serving: 11 5
Freezing recommended
This clear chicken broth makes a nutritious and light
meal in no time at all.
Recipe taken from the Weight Watcher's Pasta Cook Book.
- - - - - - - - - - - - - - - - - -
|
