13 ounce can reduced fat chicken broth
1 cup frozend mixed vegetables
1/2 cup elbow macaroni, cooked
1/8 teaspoon dried oregano or dried thyme
1/2 cup cooked chicken
Snipped parsley or sliced scallions

Preparation Instructions:

Bring broth to a boil in a medium saucepan. Add vegetables, macaroni, oregano, and chicken. Reduce heat simmer for 3 to 4 minutes. Garnish with parsley or scallions. Serves 2.

Tasty Tip: Try substituting quick cooking rice for the pasta. Or to make beef vegetable soup, replace chicken broth with beef broth and use cooked beef instead of chicken.

Per serving: 241 calories; 4.7 g fat; 848 mg sodium; 4.7 g fibre; 31 mg cholesterol.