from Brenda Lucas, Anna’s Tea Room

1-1/2 boxes of Swanson reduced-sodium chicken broth
8 fresh asparagus spears, trimmed and cut into 2 inch pieces
6 baby carrots, julienned
1 stalk celery, chopped
2 green onions, chopped
2 dashes garlic powder
2 dashes pepper
1-1/2 cup cooked ditalini or other small pasta
1/2 cup heavy whipping cream or to taste
3/4 cup fresh baby spinach, optional
3 dashes of Lea & Perrins chicken marinade
1/4 cup of cream sherry

In a saucepan combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the pasta, cream, spinach and marinade; heat through. Serves 4.