6 c. chicken broth
2 c. shredded cooked chicken
1 c. each diagonally sliced carrots and celery
1 c. drained cooked macaroni twists, shells or elbows
pepper to taste
1 c. each frozen peas and corn
2 tbsp. minced parsley

Bring broth to a boil in a 4-quart saucepan over high heat. Add carrots and celery. Reduce heat; simmer until vegetables are crisp-tender. Add peas, corn and chicken; simmer about 5 minutes longer until tender. Stir in macaroni and parsley. Heat through.

Makes 2 quarts.