Cold Nights, Hot Soup!

So many students have asked for this recipe, so here is our yummy, easy chicken soup to enjoy!

RES Chicken Noodle Soup

1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 1 cup diced carrots 1 cup corn kernels 8 cups chicken broth 2 cups vegetable broth 1/2 pound chopped cooked chicken breast 1 1/2 cups dry whole wheat spaghetti, broken in thirds 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon garlic powder 3 bay leaves salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery and carrot in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, thyme, marjoram, garlic, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.