Chicken,Veggie, and Noodle Soup.

I made this for dinner a few nights ago and we all loved it, it's also super good left over. I hope that you all enjoy it.

Ingrediants-
1 bone in chicken breast
1/2 green bell pepper
1  cup spinach
1/2 bag of baby carrots
2 stalks of celery
1/2 medium onion
1 small zucchini
1 half container of sliced mushrooms.
1 1/2 T chicken base
1 cup chicken stock
1/2 T chopped garlic
1 tsp of marmite
Mrs. Dash Table Blend
Salt
Pepper

Directions:
Fill medium stock pot just over 3/4 of the way with water and 1 cup of chicken broth, Then put the pot on the stove set heat on high.
While the watter is begining to get warm, cut the chicken breast into 3-4 pieces (depending on the size). Add to pot.

Chop green bell pepper, spinach, carrots, celery, onion, and zucchini. By now the chicken should be fully cooked (if not wait until it is). Remove the chicken and set aside to cool.  Add the bell pepper, carrots, and zucchini to the pot; reduce heat to medium. Now add the marmite, chopped garlic, Mrs. Dash, salt, and pepper.  Saute the onion and mushroom in a little bit of the liquid from the soup. Add the noodles, mushrooms, onions, celery, and spinach.

Notes-

You can use tofu, veggie stock, and veggie base to make this vegetarian.
Also I used the pre sliced mushrooms and the baby carrots for speed.
I plan to use more marmite next time, so you might want to add more too. Also if you dislike marmite, you can skip this step.