Chicken Vegetable Soup

Heat the oil in a 3-quart saucepan over medium heat. Add the carrot, celery and garlic powder and cook until the vegetables are tender-crisp. Stir the broth in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cook for 15 minutes or until the pasta is tender. Stir in the chicken and parsley and cook until the mixture is hot and bubbling. Using Certified Organic Chicken Broth: Calories 127, Total Fat 5g, Saturated Fat 1g, Cholesterol 25mg, Sodium 479mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 10g, Vitamin A 43%DV, Vitamin C 2%DV, Calcium 1%DV, Iron 4%DVUsing Natural Goodness Chicken Broth: Calories 127, Total Fat 5g, Saturated Fat 1g, Cholesterol 25mg, Sodium 495mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 12g, Vitamin A 43%DV, Vitamin C 2%DV, Calcium 1%DV, Iron 4%DV