6 to 8 servings
4 (14-ounce) cans ready-to-serve chicken broth
2 cups water
1 (16-ounce) package frozen stir-fry vegetable mix, thawed
1/2 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1/4 pound fresh mushrooms, thinly sliced
2 tablespoons light soy sauce
1/2 pound spaghetti, broken in half
In a soup pot, combine all the ingredients except the spaghetti; bring to a boil over medium-high heat.
Add the spaghetti and boil for 8 to 10 minutes, or until the spaghetti is cooked and no pink remains in the chicken.