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Ingredientes
- 7 c. homemade chicken stock or possibly 4 cans (13-3/4-ounces each) chicken broth
- 1 c. small pasta such as tubetti (tiny tubes), farfalle (bow ties) or possibly conchiglie (shells)
- 1/4 c. chopped fresh basil or possibly Italian parsley
- 1 c. freshly grated Parmesan cheese
Direcciones
- In large saucepan or possibly Dutch oven over high heat, bring chicken stock to a boil. Add in pasta and cook till tender, stirring occasionally, about 8 to 10 min. To serve, ladle warm soup into bowls; sprinkle with basil and pass grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 77 | 24% |
| Total Fat 8.73g | 11% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 658mg | 27% |
| Potassium 405mg | 12% |
| Total Carbs 40.02g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.63g | 4% |
| Protein 18.63g | 30% |
