Ingredients
Equipment
Method
Step-by-Step Instructions
- Combine the dried seasonings in a small bowl and set aside.
- Melt 3 tablespoons of butter in a large soup pot over medium heat and sauté minced garlic for 1-2 minutes.
- Pour in 4 cups of chicken broth, 1 cup of half and half, 1 tablespoon of soy sauce, and the crumbled chicken bouillon cube. Bring to a boil.
- Add 12 ounces of shellbow pasta and cook for about 8-10 minutes, stirring occasionally until al dente.
- Reduce heat to low, stir in 1 cup of freshly grated Parmesan cheese until melted.
- Add the juice of 1 lemon and the remaining tablespoon of butter, mixing well.
- Serve in warm bowls, garnished with additional Parmesan cheese and herbs if desired.
Nutrition
Notes
For best results, use fresh ingredients and adjust the creaminess by adding more half and half or Parmesan cheese as desired.