2 tbsp. vegetable cooking oil
2 cloves garlic, minced
1 med. onion, chopped
4 med. carrots, sliced
2 c. fresh broccoli flowerettes
1 c. celery, sliced
10 c. water
2 tbsp. chicken-flavored instant bouillon
1/2 tsp. pepper
1/2 tsp. any salt-free herb seasoning
2 c. cooked chicken, chopped
2 c. pasta springs, uncooked

In large saucepan or Dutch oven, heat oil. Add garlic and onion, cook until onion is tender. Add remaining ingredients, except pasta. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta according to package directions; drain. Stir into soup. Heat through. Makes 8 to 10 servings.

MY OPTION: Heat onion and garlic in skillet, until onion is tender. Put onion mixture and remaining ingredients, except pasta, in crockpot (you may have to cut the recipe in half unless you have a 5 quart crockpot). Let simmer on low heat all day (8 hours). Before serving, prepare pasta according to directions; drain. Stir into soup and heat through.