Chicken Vegetable Soup Sack Lunch Style

Directions

1. Bring broth to a boil in a saucepan. Add in vegetables, macaroni, oregano and chicken. Reduce heat; simmer for 3 to 4 min.
2. TO TRANSPORT Cool: Pack garnish in a sandwich-sized plastic bag and keep chilled till ready to use. Cold so up slightly and pour into a micro-safe storage container. Chill till ready to eat; heat in a microwave on HIGH till warm, about 2 min. Garnish with parsley or possibly scallions.
3. TO TRANSPORT Warm: Pack garnish in a sandwich-sized bag and keep chilled till ready to use. Pour boiling warm soup into a warm Thermos and use within a couple of hrs. When ready to eat soup, garnish with parsley or possibly scallions.
4. VARIATION: Substitute quick-cooking rice for pasta. To make BEEF-VEGETABLE SOUP, replace the chicken broth with reduced-fat (or possibly fat free) beef broth and use 1/2 c. of cooked beef instead of chicken.
5. 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 possibly PizzaQuicks.