6 c. chicken broth
1 c. each diagonally sliced carrots and celery
1 c. each frozen peas and corn
3 c. shredded cooked chicken
1 c. drained and cooked pasta; shells, twists or elbows
Pepper and garlic to taste

Bring broth to a boil. Add carrots and celery. Simmer covered for 8 minutes. Add peas, corn and chicken. Cover and simmer 4 minutes longer. Add pasta and spices. Heat through. Serve with grated cheese and crusty bread.