Homestyle Chicken Vegetable Soup

Ingredient
2 Tbsps. margarine
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 onion, chopped
1/2 tsp. dried Thyme leaves, crushed
1 49 1/2 oz. can, Swanson, clear ready to serve chicken broth
1 14 1/2 oz can diced tomatoes, undrained
1 1/2 cups cubed, cooked chicken
1 cup frozen corn
1 cup frozen peas
2/3 cup ditalini macaroni (I use 2 large handfuls of egg noodles instead
of the macaroni)
1/4 tsp. pepper

Method
1. In a 4 qt. saucepan over medium heat, in hot margarine, cook carrot and onion with Thyme until vegetables are tender.

2. Add broth and tomatoes. Heat to boiling. Add remaining ingredients. Reduce heat to low. Cover, simmer 15 minutes, stirring occasionally.

Makes 9 cups.

(If I have fresh spinach I add some of that to the soup).