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Salmon Shell Soup

1 (7 3/4 oz.) can Salmon
1/2 tsp. thyme
1/2 tsp. marjoram
6 cups chicken broth, all fat removed
1 cup thinly sliced carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 cup small shell macaroni
1 cup coarsely chopped fresh spinach

Drain Salmon; reserve liquid. Break Salmon into chunks. In a saucepan, add Salmon liquid, thyme and marjoram to chicken broth. Heat to boiling. Add carrots, onion, celery and macaroni. Bring to a boil again; lower heat and simmer 10 minutes, stirring occasionally, until carrots and macaroni are tender. Add Salmon chunks and spinach; simmer an additional 2 minutes.

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