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Ingredients
- 1 (10 3/4 oz.) can chicken broth
- 1 soup can water
- 1/2 c. sliced carrot
- 1/2 c. sliced celery
- 1/4 c. rotelle or other macaroni
- 1 tsp. chopped parsley
Method
- In 2-quart saucepan over high heat, heat broth, water, carrot and celery to boiling.
- Add macaroni.
- Reduce heat to low.
- Cover; simmer until macaroni is done, about 20 minutes.
- When serving, sprinkle with parsley in each bowl.