Pink Adobe's Caldo La Mancha


2 quarts chicken broth

2 medium carrots, diced

2 sticks celery, diced

2 T chopped onions

2 T chopped fresh parsley

2 medium zucchini squash, cubed or sliced

6 oz small macaroni (elbow, bowties, or noodles)

salt and pepper to taste


Use a six-quart saucepan. Using equal parts of broth and water, heat to boiling point. Add salt, pepper, carrots, celery, and onion. Boil ten minutes and then add squash, parsley, and noodles. Cook until vegetables and noodles are tender, about 20 minutes all together.

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