Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This is the classic soup at its most basic, yet the flavorful stock makes it satisfying and surprisingly memorable. Add leftover roast chicken for a heartier version.
Cooking Light MARCH 2008
1. Bring Brown Chicken Stock to a simmer in a medium saucepan. Add pasta; cook 8 minutes or until al dente. Stir in salt and pepper.
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