While John was having an omelet (again!) for his Sunday supper, I decided to raid the produce bins in the refrigerator, use up the rest of the pulled chicken from enchilada night, and break up some whole wheat spaghetti for something different. For the vegetable component I chopped up mushrooms and onions and sautéed them first. Then I added chicken stock and water plus a teaspoon of what we call chicken salt (chicken bullion.) Carrots, celery, broccoli, cabbage, parsley, and the shredded chicken were next in the pot. Lastly I broke up thin stranded whole wheat spaghetti for a kind of noodle effect. About nine minutes later my soup was done. It was tasty and filling plus I have enough leftover to start another pot of soup for lunch this week!