For Italian-style chicken soup, add a 2-inch rind of Parmigiano-Reggiano cheese and 1 bay leaf with the stock, then add 1 Tbs. finely chopped fresh flat-leaf parsley and cooked acini di pepe (peppercorn-size) pasta at the end. For Middle Eastern-style soup, use rice instead of pasta and add 2 Tbs. chopped fresh dill and 3 Tbs. lemon juice at the end.
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