Recipe - Chicken And Pasta Broth

2 112 pints (1.5 litres)
Chicken stock
2 x 3 ounce (90 g) boneless,
Skinless chicken breast
1 teaspoon Whole black peppercorns
1 Dried bay leaf
1 Sprig fresh rosemary or
Thyme
2 small Leeks, cut or sliced up
1 Carrot, chopped
2 ounce (60 g) macaroni
1 small Red pepper, deseeded and
Chopped
1 tablespoon Chopped fresh thyme
Salt and freshly ground
Black pepper
4 teaspoon 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: One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini