Chicken Noodle & Vegetable Soup

2 tablespoons margarine or butter.
3/4 pound boneless, skinless chicken breasts
or thighs, cut into 1/2 inch pieces.
1 cup chopped onion
2 cups frozen mixed broccoli, califlower, and carrots.
1 (13 3/4 ounce) can reduced-sodium or regular chicken broth.
1/4 teaspoon dried thyme leaves or dried basil leaves.
1/8 teaspoon ground black pepper
1 (4.7 ounce) package Pasta Roni Chicken & Broccoli Flavor with
Linguine.

In large saucepan, over medium heat, melt margarine. Add chicken
and onion; cook 4 to 5 minutes or until chicken is no longer pink
inside, stirring occasionally.
Add 1 1/2 cups water, mixed vegetables, broth, thyme, and black
pepper. Bring to a boil.
Slowly stir in pasta and Special Seasonings. Separate pasta with
a fork, if needed. Reduce heat to medium; boil 9 to 10 minutes or
until pasta is tender, stirring occasionally. Makes 4 Servings.


Recipe Submitted By June


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