Recipe courtesy of The Associated Press, copyright 1996
6.0 cups chicken broth, low-sodium
4.0 cups water
4.0 medium carrots, peeled and diced
2.0 ribs celery, diced
1.0 onion, peeled and diced
8.0 ounces small shells, orzo or other small pasta shape, uncooked
0.5 cup fresh parsley, chopped
0.15 teaspoon black pepper, ground
salt, to taste
0.5 cup croutons
0.5 cup Parmesan cheese
Combine chicken broth, water, carrots, celery and onion in a 5-quart heavy pot. Heat to boiling, reduce heat to a simmer and cover pot. Simmer 15 minutes.
Stir pasta into chicken broth mixture. Increase heat to boiling. Cook 5 minutes, stirring often.
Stir in parsley, pepper and salt to taste. Continue boiling until pasta is tender but firm to the bite, about 8 minutes. Ladle some pasta and broth into each serving bowl. Sprinkle croutons and Parmesan cheese over each serving. Serves 5 to 6.