Instructions: Bring the broth, water, onion and celery to a gentle boil. Stir in the frozen vegetables. When soup returns to a gentle boil, stir in the noodles, garlic, and if desired, the curry powder. Cook uncovered, stirring often, 12 minutes or until noodles are tender. Stir in the chicken and cook about 30 seconds to heat through.

Makes 10 cups-4 servings

******NOTE***** To further reduce the fat and sodium, I use low-sodium fat-free canned broth for 1/2 to all of the required 8C. I also like to substitute bow-tie pasta for the noodles, and add additional onions and celery.

NOTES : Its quick, easy, freezes beautifully, and tastes like youve been slaving over the stove all day.

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