BRODO GENOVESE: CHICKEN BROTH WITH PASTA, CHEESE AND BASIL

Serves 6-8

7 cups homemade chicken stock or 4 cans (13-3/4-ounces each) chicken broth

1 cup small pasta such as tubetti (tiny tubes), farfalle (bow ties) or conchiglie (shells)

1/4 cup minced fresh basil or Italian parsley

1 cup freshly grated Parmesan cheese

In large saucepan or Dutch oven over high heat, bring chicken stock to a boil. Add pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. To serve, ladle hot soup into bowls; sprinkle with basil and pass grated cheese.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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