Chicken Vegetable Soup - cooking recipe

Ingredients

1 boneless skinless chicken breasts, cut into 1 inch pieces
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine
1 (10 ounce) package frozen diced carrots
4 cups tomato-vegetable juice cocktail
4 cups water
1 1/2 cups farfalle pasta
1 tablespoon Italian seasoning
1 (10 ounce) package frozen chopped spinach

Preparation

In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.