LTS Chicken Noodle Soup

 

4 C. Water

2 Chicken Bouillon Cubes, crumbled

2 C. Dehydrated Vegetables (I recommend Onions, Carrots and Celery)

½ tsp. Garlic Powder, or 1 tsp. Dehydrated Garlic Bits, or 1 clove garlic, minced

½ tsp. Paprika

1 tsp. dried Parsley

Spaghetti Noodles, broken in 1 inch pieces, to equal ¼ C. (or 3/42 wq cup of a bulkier pasta)

1 C. Cooked Chicken or 1 Can Shredded Chicken

Salt & Pepper to Taste.

 

In medium saucepan, bring water and bouillon cubes to a boil (or use 4 C. lower sodium stock/broth). Add all remaining ingredients, except salt and pepper. Cover, reduce heat and simmer for 20 minutes. Season to taste and serve.