Instructions: Bring broth to a boil in a saucepan. Add vegetables, macaroni, oregano and chicken. Reduce heat; simmer for 3 to 4 minutes.

TO TRANSPORT COLD: Pack garnish in a sandwich-sized plastic bag and keep chilled until ready to use. Cool so up slightly and pour into a micro-safe storage container. Refrigerate until ready to eat; heat in a microwave on HIGH until hot, about 2 minutes. Garnish with parsley or scallions.

TO TRANSPORT HOT: Pack garnish in a sandwich-sized bag and keep chilled until ready to use. Pour boiling hot soup into a hot Thermos and use within a couple of hours. When ready to eat soup, garnish with parsley or scallions.

VARIATION: Substitute quick-cooking rice for pasta. To make BEEF-VEGETABLE SOUP, replace the chicken broth with reduced-fat (or fat free) beef broth and use 1/2 cup of cooked beef instead of chicken.

NOTES : For a light lunch, serve it with whole grain crackers; for a hearty lunch, pair it with Roasted Red Peppers on a Bagel or Pizza
Quicks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.