Chicken & White Bean Broth with Wholemeal Elbows Pasta

Cook time 2 hours
Servings 8


1 x 1.6kg corn fed chicken
2 carrots, peeled and chopped
1 white onion, peeled and chopped
2 celery stalks, chopped
4 bay leaves
6 whole black peppercorns
500g San Remo Wholemeal Elbows pasta
1x 400g can cannellini beans, drained and rinsed
1 bunch of silver beet, washed and shredded

Chicken & White Bean Broth with Wholemeal Elbows Pasta


Rinse the chicken thoroughly. Place chicken in a large stock pot with carrots, onion, celery, bay leaves and peppercorns, cover with enough cold water so chicken is covered.

Place on heat and bring to boil and skim off all scum as it rises to the surface.

Reduce heat and simmer and cook for 1.5 hrs.

Remove chicken from pot and set aside.

Strain liquid from vegetables and place into another pot.

Cool chicken slightly, so that you can remove the meat and shred. Place pot with stock back onto to boil. Once boiling, add pasta and reduce heat to medium.

Cook the pasta according to packet directions.

When pasta is cooked add beans and season with salt and good amount of cracked black pepper.

Finally add shredded chicken and silver beet.

Stir through gently and serve.

Serve with a couple drops of white balsamic vinegar and some crusty bread.