Chicken Noodle

I’m using the same noodles as were in the mushroom soup from yesterday. They are Mrs. Miller’s kluski noodles, thicker cut noodles that are heartier than their usual. I find that they need a good 15 minutes at a boil to get done enough to use in soups. I boil them in water until they are tender and then add concentrated broth to taste. This soup also has chopped parsley and grated carrot plus a big spoonful of garlic paste.

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