Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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.

Preparation time: 1 0 minutes Cooking time: 40 minutes Freezing
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