4 (16 oz.) cans chicken broth
1/4 c. dry alphabet noodles
2 or 3 each vegetables: carrots, onion, potatoes, celery, tomatoes, or other favorites
Few sprigs of parsley

Wash, peel and chop vegetables into bite-sized pieces. Put broth, noodles and vegetables into a large pot. Cook ingredients over medium heat 45 minutes until vegetables are tender. (Add a little water if soup gets too thick.)

Children may suggest vegetables, and they can assist in the preparation of the vegetables. Guide them as they wash vegetables, and chop with a bread and butter knife.