6 c. chicken broth (canned or homemade)
1 c. each diagonally sliced carrots and celery
1 c. each frozen green peas and corn
2 c. shredded cooked chicken
1 c. drained cooked macaroni twists, shells, or elbows
Fresh ground pepper to taste
2 tbsp. minced parsley (optional)

Bring broth to a boil in a 4 quart saucepan over high heat. Add carrots and celery. Reduce heat; cover and simmer 8 minutes or until vegetables are crisp- tender. Add peas, corn, and chicken; cover and simmer about 4 minutes longer or until vegetables are tender. Stir in macaroni, pepper, and parsley; heat through. Makes 2 quarts (8 cups) for 4 servings. Per serving with canned broth: 248 calories, 27 g protein, 30 g carbohydrates, 3 g fat, 63 mg cholesterol, 1, 210 mg sodium.