2 tbsp olive oil
¾ cup diced carrots
½ cup chopped celery
¼ cup chopped onion
6 cups low sodium chicken broth
½ cup corn, canned or fresh (only kernels)
1 ½ cups diced cooked chicken
½ tsp dried marjoram
½ tsp dried thyme
½ tsp black pepper
1 ½ cups dry elbow macaroni
1. In a large sauce pan, sautee in olive oil the carrots, celery and onion until tender.
2. In a large pot, heat the chicken broth, and then add the sauteed vegetables, plus the corn, chicken and seasonings; bring to a boil.
3. Add the noodles and cook for 10 minutes or until tender.
Yield: 4 servings.