QUICK AND EASY CHICKEN SOUP FOR TWO

1 tbsp olive oil

1/4 cup chopped onion

1/4 cup thin sliced carrots

1/4 cup thin sliced celery

2 cups chicken broth

1 cup shredded or chopped chicken

1/8 tsp black pepper 

4-oz spaghetti, broken into pieces

In a 2 or 3-quart saucepan, heat the oil. Add the veggies and sauté about 5 minutes until tender. Stir in the broth, chicken and pepper. Bring the soup to a boil and stir in the spaghetti. Cook 8 to 10 minutes or until the spaghetti is tender.

file photo for reference only