CHICKEN BROTH PASTE RECIPES

Name: Chicken Broth with Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 12 ounces boneless chicken breasts; 2 tablespoons oil; 1 medium onion, diced; 1 1/2 cups carrots, diced; 9 ounces cauliflower florets; 3 3/4 cups chicken stock; 2 teaspoons dried mixed herbs; 4 1/2 ounces dry pasta; salt and pepper

CHICKEN BROTH WITH PASTA RECIPE - FOOD.COM

Chicken Broth with Pasta Recipe - Food.com image

Make and share this Chicken Broth with Pasta recipe from Food.com.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces boneless chicken breasts
2 tablespoons oil
1 medium onion, diced
1 1/2 cups carrots, diced
9 ounces cauliflower florets
3 3/4 cups chicken stock
2 teaspoons dried mixed herbs
4 1/2 ounces dry pasta
salt and pepper

Steps:

Finely dice the chicken, discard any skin.
Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil.
Add the pasta shapes.
Return to a boil, cover and simmer 10 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 453, FatContent 18.2, SaturatedFatContent 4, CholesterolContent 61.2, SodiumContent 430.6, CarbohydrateContent 42.2, FiberContent 4.1, SugarContent 9.1, ProteinContent 29.6

CHICKEN BROTH RECIPE | ALLRECIPES

Chicken Broth Recipe | Allrecipes image

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Provided by JW

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 24 servings

Number Of Ingredients 13

Ingredients

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped

Steps:

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 15.4 g, CholesterolContent 83.1 mg, FatContent 13.8 g, FiberContent 4 g, ProteinContent 28.3 g, SaturatedFatContent 3.8 g, SodiumContent 3273.3 mg, SugarContent 6.4 g

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