Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cans  {14 1/2 oz. each}  chicken broth
  3               cups  shredded cooked chicken
  1        16 oz. pkg.  frozen mixed vegetables -- thawed
     1/4         pound  spaghetti -- broken up
     1/2      teaspoon  black pepper

Preparation:

In a large soup pot, combine all ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10 to 15 minutes, or until the spaghetti and vegetables are tender. NOTE: You can use either leftover cooked chicken or store-bought precooked chicken breasts.

Nutritional Information:

68 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 12mg Sodium