The colds have arrived so had to make this chicken and vegetable noodle soup from the recipe community. It’s an easy tasty standard, and used up leftover vegetables in the fridge. Made with the TM vegetable stock, a cup of pasta and some cooked chicken. Another great use for the shredded cooked chicken or leftover roast chicken. Very quick, cooked in 17 minutes, used hot water and the addition of white pepper at the end gives the soup extra warmth.