Instructions: * Note: If you want to make the soup but dont have leftover cooked chicken, simply substitute a pound of cubed, boneless, skinless chicken breasts that have been browned in a little oil.

Quarter leek lengthwise and then slice crosswise. In large saucepan or Dutch oven, combine carrots, leek, salt and butter. Cook over medium-low heat for 7 minutes, stirring occasionally.

Add flour, thyme and pepper to taste. Cook, stirring, for 1 minute. Add broth, water and celery. Stir. Bring to a boil. Add pasta. Stir. Bring back to a boil. Boil for 4 minutes, stirring periodically. Add chicken. Stir. Cook for 5 minutes, or until pasta is done.

Remove celery stalk. Season to taste with salt and pepper. Serve with rolls or bread on the side.

This recipe yields 4 servings.

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