Emergency Soup

[Drunk Ardvark]

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
For comfort food on the fly:)

Makes 8 cups.

PUT the broth in a pot and bring to a boil. Add carrot, celery and onion; boil gently 10 minutes, then add pasta and simmer 5 minutes. Bite into a pasta shell; when it is tender, the soup is done. Correct the seasoning, adding salt and pepper to taste. (A lot depends on how seasoned your broth is; some canned chicken broths can be rather salty.)

SERVE in bowls; sprinkle with grated Parmesan cheese. Accompany soup with a green salad and crackers.