Ingredients:
2 112 pints (1.5 litres)
1 chicken stock
2 3 oz (90 g) boneless,
1 skinless chicken breast
1 tsp whole black peppercorns
1 dried bay leaf
1 sprig fresh rosemary or
1 thyme
2 small leeks, sliced
1 carrot, chopped
2 oz (60 g) macaroni
1 small red pepper, de-seeded and
1 chopped
1 tbsp chopped fresh thyme
1 salt and freshly ground
1 black pepper
4 tsp grated parmesan cheese, to
1 serve
Instructions:
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
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Chicken & Pasta Broth Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
