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Chicken & White Bean Broth with Wholemeal Elbows Pasta

Serve Adam Swanson’s hearty broth with a couple drops of white balsamic vinegar and some crusty bread.



  • 1.

    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.

  • 2.

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

  • 3.

    Reduce heat and simmer and cook for 1. hrs.

  • 4.

    Remove chicken from pot and set aside.

  • 5.

    Strain liquid from vegetables and place into another pot.

  • 6.

    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.

  • 7.

    Cook the pasta according to packet directions.

  • 8.

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

  • 9.

    Finally add shredded chicken and silver beet.

  • 10.

    Stir through gently and serve.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken & White Bean Broth with Wholemeal Elbows Pasta.


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