4 cans College Inn chicken broth (13 1/2 oz.), low salt
1 lb. boneless, skinless chicken breasts
1 c. diced carrots
3/4 c. uncooked macaroni, elbows, shells, etc.
1 c. diced celery
1 c. diced zucchini
1 can (8 1/2 oz.) sweet corn, no salt
1/4 c. chopped parsley
2 cloves garlic, minced
1/2 to 1 tsp. Parsley Patch lemon pepper

Heat chicken broth. Cut chicken into bite-size pieces. Add chicken, carrots, celery and macaroni. Cover and simmer 5 minutes. Add zucchini, corn, parsley, garlic, and lemon pepper. Cover and simmer 5 minutes or until chicken and macaroni are cooked. Makes 12 cups.