Emergency Soup

By bridgetinma

Ingredients

• 4 cups chicken broth
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 1 cup small shell pasta
• salt and black pepper to taste
• 1 cup grated Parmesan cheese

Preparation

Step 1

Put the broth in a pot and bring to a boil. Add the carrot, celery, and onion and boil gently for 10 minutes, then add the past and simmer for 5 minutes. Bite into a pasta shell; when it is tender, the soup is done. Correct the seasoning, adding salt and pepper as needed. A lot depends on how highly seasoned your broth is; some canned chicken broth tend to be quite salty.

Serve in bowls and sprinkle with some grated Parmesan cheese.

Note: In summer you might replace the carrot, celery, and onion with unpeeled zucchini grated directly into broth, then cooked pasta only 5 minutes.