Serves 6-87 cups homemade chicken stock or 4 cans (13-3/4-ounces each) chicken broth1 cup small pasta such as tubetti (tiny tubes), farfalle (bow ties) or conchiglie (shells)1/4 cup minced fresh basil or Italian parsley1 cup freshly grated Parmesan cheeseIn 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 CookbookCopyright (C) by Mitzi Perdue - Used with PermissionEggscapeEasy Beef Stew
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