SOUP IN A PAN

3 (14.5) cans of chicken broth
ramen seasoning
2 pkgs ramen chicken soup
1/4 cup onion slivers
fresh ground black pepper, to taste
1/2 deli rotisserie chicken, shredded
1 4 oz can sliced mushrooms, drained
1 cup peas, frozen
1/2 cup baby spinach leaves, chopped

Pour chicken broth in pan and bring to boil. Add dry seasoning, mix well.  Add ramen noodles, onion, and black pepper.  When noodles are tender, add chicken, mushrooms, peas, and spinach.  Heat through and serve.