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Recipe: Chicken Broth With Pasta And Parsley
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Serving Size : 4
1 3-pound chicken
3 carrots -- coarsely chopped
3 medium onions -- coarsely chopped
4 stalks celery -- coarsely chopped
1/2 head garlic -- unpeeled
1/2 cup parsley -- washed
5 black peppercorns
1/2 teaspoon salt
1/2 pound pasta
2 cups parsley -- washed
salt and freshly ground black pepper
Place a 3-pound chicken in a large stockpot with water to cover.
Coarsely chop 3 carrots, 3 medium onions, and 4 stalks celery and add
to the pot, along with 1/2 head garlic, unpeeled, 1/2 cup washed
parsley, 5 black peppercorns, and 1/2 teaspoon salt. Bring to a boil
over medium heat. Skim off any foam, then reduce heat and simmer for
2 hours, skimming occasionally. (After 1 hour of cooking, you may
wish to remove the chicken, pick the meat from the bones, and return
the carcass to the pot. Reserve the meat for another use.) Remove
from heat, skim fat, and strain.
Return broth to the same pot and bring to a simmer over medium heat.
Add 1/2 pound of your favorite shape of pasta (we used rotelle), and
cook until pasta is tender, according to package directions. Stir in
2 cups carefully washed, packed parsley leaves and simmer for 1 minute
more. Season to taste with salt and freshly ground black pepper.
This recipe serves 4 to 6.
Per Serving (excluding unknown items): 286 Calories; 1g Fat (4.5%
calories from fat); 10g Protein; 59g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 348mg Sodium. Exchanges: 3 Grain(Starch); 3
Vegetable; 0 Fat.
1 3-pound chicken
3 carrots -- coarsely chopped
3 medium onions -- coarsely chopped
4 stalks celery -- coarsely chopped
1/2 head garlic -- unpeeled
1/2 cup parsley -- washed
5 black peppercorns
1/2 teaspoon salt
1/2 pound pasta
2 cups parsley -- washed
salt and freshly ground black pepper
Place a 3-pound chicken in a large stockpot with water to cover.
Coarsely chop 3 carrots, 3 medium onions, and 4 stalks celery and add
to the pot, along with 1/2 head garlic, unpeeled, 1/2 cup washed
parsley, 5 black peppercorns, and 1/2 teaspoon salt. Bring to a boil
over medium heat. Skim off any foam, then reduce heat and simmer for
2 hours, skimming occasionally. (After 1 hour of cooking, you may
wish to remove the chicken, pick the meat from the bones, and return
the carcass to the pot. Reserve the meat for another use.) Remove
from heat, skim fat, and strain.
Return broth to the same pot and bring to a simmer over medium heat.
Add 1/2 pound of your favorite shape of pasta (we used rotelle), and
cook until pasta is tender, according to package directions. Stir in
2 cups carefully washed, packed parsley leaves and simmer for 1 minute
more. Season to taste with salt and freshly ground black pepper.
This recipe serves 4 to 6.
Per Serving (excluding unknown items): 286 Calories; 1g Fat (4.5%
calories from fat); 10g Protein; 59g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 348mg Sodium. Exchanges: 3 Grain(Starch); 3
Vegetable; 0 Fat.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chicken, Broth, Pasta, Parsley
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