Vegetable Noodle Soup

You can substitute vegetable broth for the chicken broth if you need a vegetarian soup.

1-2 Tbsp olive oil
1 onion, chopped
1 ½ tsp minced garlic
2 stalks celery, chopped
6 cups chicken broth
1 roma tomato, coarsely chopped
½ cup frozen corn
½ bag frozen yellow squash
1 dash ground thyme
3 dashes dried tarragon
½ tsp dill
1-2 dashes garlic pepper
¾ tsp salt (reduce if your broth is not low-sodium)
¼ tsp pepper
3 oz uncooked thin spaghetti (you can estimate)

Saute onion, garlic, and celery in olive oil in small soup pot until translucent. Add broth and bring to a boil. Add everything else except spaghetti. Simmer until celery and onion are tender, about 15-20 minutes. Add spaghetti. Cook until spaghetti is done according to package directions, about 8-9 minutes. If you prefer, you may reserve corn and tomato to add at the end. I chose to add mine earlier because I tend to forget all of the stuff I am supposed to add at the end. Serve with crackers.