Chicken Soup - cooking recipe

Ingredients

2 cooked chicken breasts
1 (13 oz.) can chicken broth, defatted
1/2 c. each chopped onion, carrot and celery
1 1/2 c. water
1/2 c. pasta (your choice)

Preparation

To defat broth, place can in refrigerator overnight. Open and skim off fat.
In saucepan, combine all ingredients except pasta. Simmer, covered, for 30 minutes. Stir in pasta. Simmer, covered, for 15 minutes. Serves 4 to 6.
(Low-fat.)