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.

James Peterson
Recipe by Cooking Light March 2008

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

131 calories; calories from fat 8%; fat 1.2g; saturated fat 0.3g; mono fat 0.3g; poly fat 0.2g; protein 8.1g; carbohydrates 21.8g; fiber 1.1g; cholesterol 14mg; iron 1.2mg; sodium 460mg; calcium 10mg.
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