Chicken Soup for Supper.

So all my efforts have come down to this marvelous benefit. Dove justs asked"do we have enough to last the whole Year?"....."I want it to cool down so I can just fill up my tummy!"
POST SCRIPT: When you put up the soup weather freezing or just refrigeration it will thicken, When you reheat it then you can add as much water as you wish the flavor is rich and intense so it will not become bland. If you really like it with a lot of broth you add a little sea salt to extend, or a little more pre-prepared broth.
Chicken Soup Recipe Here. This is an old post please parden my learning curve.

I am steaming down the onion, garlic, carrot, parsnip and celery here. And the broth is heating this is broth from scratch with the chiken that was picked off the bone. From scratch. I am told that it is more of a stew. My family is a buzz. talking about burn-ies, dark saltines.
Adding the floor, I used Quinoa. Most folks just use bleached wheat floor, or whole wheat. There are so many wonderful grains out there. Using a variety of grains throughout your life avoids problems in the later years. Now some flours are not binding, they don't have much gluten. They don't bind me up either.
cook your floor and then as it dries out and gums up the root veggies, use your ladle to add broth it will boil instantly! Watch out for steam here. Don't want you to get burned.
Now when I make soup I MAKE SOUP! I don't make a little of anything. Folks often yearn for a jar and I usually pass out a couple as a praise offering to give em' a hug.
My herbs, of course my beloved SEA SALT, and a lot of love.
These noodle are found in the cultural section of your store. They are Kosher , you know, there is a reason Jewish Grand Mothers are said to make the best soup. Now I'm not of that wonderful culture, maybe I'm grafted in. :)