Chicken and Fusilli Pasta Soup

I love to make this hearty, chunky soup because I usually have everything I need
 in the house to make it. If you don't have the can broth you could use
 2 Chicken broth packets and add more water if you desire.  I used the
 tri-colored Fusilli which are like spiral macaroni but whatever pasta you have
will also work. Hope you enjoy it.

  Simmer for 30 minutes on low heat ;
1 large can chicken broth
2 cups water
2 boneless ,skinless, chicken breasts or split
breasts of your choice
1  chopped stalk of celery
1 medium chopped onion
1 large clove minced garlic
1 tsp  dried parsley
1/2 tsp thyme
1 tsp oregano
1/2 tsp pepper
Remove the chicken and keep broth on a low boil.
Cut chicken into medium chunks and place back
in the broth.Add 1/2 lb. of  tri-colored Fusilli and simmer
for 5 minutes stirring often. Next add 1/2 bag of rinsed, frozen mixed
vegetables(corn,peas, carrots, green beans, and lima beans,)
 Simmer and stir often until pasta is al dente tender ,according to the
 remaining minutes on the package but do not overcook it because
 it will continue to cook in the hot soup.
Remove from heat and salt as needed.