Lavon and Miss NiNi talk about soup.

QUICK VEGETABLE CHICKEN NOODLE SOUP

2 teaspoons vegetable or olive oil
½ onion, chopped
½ cup celery, chopped
½ cup carrots, chopped
4 cups (2 cans) chicken broth
5 oz can of chicken meat
1 to 2 cups thin noodles
Pepper to taste
Optional: Fresh or frozen spinach

Heat oil in skillet or cooking pot to medium heat.
Add onion, celery and carrots. Cook 3 to 5 minutes.
Add broth, chicken, noodles and seasoning.
Simmer until vegetables are almost tender and noodles are cooked
About 10 minutes. Add frozen spinach. Heat through.

Note:
Use ½ to 1 cup leftover chicken instead of canned
Substitute any pre-cooked vegetables. Add at end.
Cook fresh spinach before adding to soup.

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