Step 1

In a 4-quart pot, combine the stock, onions, carrots, celery, and chicken. Bring to a simmer. Taste. Add salt and pepper to taste. Don’t be shy with the salt — the broth should be well seasoned.

Step 2

Adjust heat so the stock is simmering very gently. Simmer soup for 20 to 30 minutes or until the carrots are knife tender. Stir in the parsley. Taste again. Add salt or pepper to taste.

Step 3

Meanwhile, fill a separate large pot with water, and bring to a simmer. Add 1 tablespoon kosher salt. Boil pasta till al dente. Drain.

Step 4

When ready to serve, place cooked pasta in soup bowls. Ladle the soup over top. Serve with more pepper and crusty bread on the side.

Step 5

Store leftover soup and cooked pasta separately — the pasta gets too mushy when stored together.