Chicken Soup

Ingredients

• 1½ lb. boneless boiled, cubed chicken in stock

• 10 chicken bouillon cubes

• 4 sliced carrots

• 3 sliced celery stems

• 1 diced green bell pepper

• 1 diced red bell pepper

• 2 Tbs. Parsley

• ⅛ tsp. sage

• 1 tsp. basil

• 1 tsp. thyme

• 1 cup fresh canned or frozen corn

• 1 small zucchini cubed

• 3-4 cup of uncooked pasta

• Water 

Preparation

Cook chicken, pasta, carrots, celery, peppers, about half of bouillon, and herbs until carrots and pasta are tender tender.  Add water and bouillon to taste.  When pasta is beginning to get tender add frozen corn and zucchini and cook until added vegetables are hot.  Do not over cook pasta.