4 c. chicken broth
2 c. water
2 med.-size carrots
2 med.-size zucchini
3 c. uncooked elbow macaroni
3 tbsp. ketchup (optional)

Bring broth and water to boil in same pan. Scrape or peel carrots, scrub zucchini. Slice carrots, cut zucchini in half lengthwise, then in thin slices. Add with macaroni and ketchup to boiling broth. Cook 8 to 10 minutes until tender.