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Noodles or some kind of pasta are common in chicken soups all around the world. They might be spaetzle in Germany, tortellini in Italy, egg noodles in Jewish cuisine, or lacy fine noodles in Poland. In the U.S., chicken-soup noodles vary from dumpling-size gargantua in eastern Pennsylvania to the little yellow filaments that come in boxed Lipton Soup pouches.