Chicken & Pasta Broth

• 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

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.

chicken broth, chicken breasts, black, bay leaves dried, rosemary, leeks, carrots, pasta, sweet red bell peppers, thyme, salt, parmesan

Taken from recipeland.com/recipe/v/chicken-amp-pasta-broth-47131 (may not work)