1 (7 3/4 oz.) can salmon
1/2 tsp. thyme
1/2 tsp. marjoram
6 c. chicken broth, all fat removed
1 c. thinly sliced carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 c. sm. shell macaroni
1 c. coarsely chopped fresh spinach

Drain salmon; reserve liquid. Break salmon into chunks. In a saucepan, add salmon liquid, thyme and marjoram to chicken broth. Heat to boiling. Add carrots, onion, celery and macaroni. Bring to a boil again; lower heat and simmer 10 minutes, stirring occasionally, until carrots and macaroni are tender. Add salmon chunks and spinach; simmer an additional 2 minutes.