Short cut cream of chicken and vegetable soup

Soup time.  Whether we are ready or not Fall will be here soon  and there is always time for soup .

I decided today to try and make this soup easier than I have before.

32 oz. Chicken broth

1/2 cup each chopped carrots, celery and onions

4 tablespoons vegetable oil

I tablespoon butter

One half  of a 10 oz. Package frozen corn

1small potato cubed

One half of a package of frozen green beans

1cup acne de Pepe uncooked

1 small can cream of chicken soup 

1 tablespoon dried parsley

1 tsp. Salt

1tsp. Pepper 

Frozen chopped spinach optional 

1cup rotisserie chicken shredded 

Sauté carrots, celery and onions in vegetable oil and butter until slightly soft.

On medium heat Add chicken broth and one can cream of chicken soup.  Wisk until blended.

Add parsley, salt and pepper.

Add frozen or fresh vegetables. Cook on medium heat for approximately I hour or less.  Add 1cup acne de Pepe or your favorite small noodle.  Cook until tender and then serve.  Optional bread and butter and side salad.

Enjoy!

This soup was very tasty and even better the next day! Yum!!