Joe Ironside Chicken Noodle Soup - cooking recipe

Ingredients

2 qt. water
16 oz. chicken broth
7 cubes chicken bouillon
7 or 8 oz. sliced canned carrots, chopped
3 oz. pimiento, chopped
8 oz. wide egg noodles
5 to 10 oz. canned chicken
7 Tbsp. flour, dissolved in 1 c. milk

Preparation

Bring water to boil with bouillon cubes and broth.
Add carrots and pimiento and continue to boil.
Add noodles and a few minutes later add chopped chicken.
Cook until noodles are tender, approximately 7 minutes.
Thicken with flour.
It will be thicker the next time it is used, but a little milk can be added.