Recipe: Salmon Pasta Shell Soup (1980's)

SALMON PASTA SHELL SOUP

1 (7 3/4 oz) can salmon
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
6 cups chicken broth
1 cup thinly sliced carrots
1/2 cup chopped onion
1/2 cup sliced celery
1 cup uncooked shell macaroni pasta
1 cup coarsely chopped spinach

Drain and break salmon into chunks, reserving liquid.

Add salmon liquid, thyme and marjoram to chicken broth. Heat to boiling. Add carrots, onion, celery and macaroni. Simmer 10 minutes or until carrots and macaroni are tender.

Add salmon chunks and spinach and simmer 2 minutes longer.

Makes 8 servings.
Source: Modesto, CA - Bee newspaper, Jan 13, 1988