CHICKEN NOODLE SOUP

2 onions, chopped
2 T. butter
2 buds garlic, minced

Saute onions & garlic in butter.

2 c. celery
2 c. carrots
2 – 3 c. chicken, cooked & diced
4 T. Watkins chicken soup base
2 c. peas
¼ c. parsnip
2 qt. water
2 c. noodles, cooked
1 ½ t. sugar

1 t. salt
¼ t. white pepper
1 bay leaf
1 T. lemon juice
1/8 t. thyme
2 T. tapioca
1 T. parsley
dash curry powder

Cook vegetables in water with spices for 1 hr. Add tapioca & cook 5 min. to thicken. Add chicken & noodles. Add peas just to warm.

Yield: About 1 gallon

M. Helen Jones