Chicken soup with pasta and Parmesan

In a medium size saucepan pour about two litres of water or, if you have chicken or vegetable broth. Placed in the chicken meat and bring to a boil. Cook the meat for about thirty minutes. Then take out the meat and cut it into small pieces. Put the meat pieces back to the broth.

Onion, bell pepper and tomato cut into small cubes and add to saucepan with meat. Cook for fifteen minutes.

Parmesan cheese grate and also add to the pot. Fresh Basil, finely chop, garlic skip through chesnokodavilku and put all in the soup. Sprinkle with salt and pepper to taste. Who likes to go for the gusto, add the chili pepper. Just do not overdo it.

When the broth boils, pour it small pasta and cook on slow fire five minutes to seven. Try to keep the pasta turned out al dente, i.e. slightly undercooked. Turn off the heat under the saucepan, cover and allow to infuse the soup for ten minutes. You can top to cover the pot with a towel.

Ready soup is served sprinkled with grated cheese such as Parmesan and chopped Basil or parsley.