• 4 c chicken broth or water and two cubes Rapunzel veggie bouillon
• 2 med red potatoes, peeled and cubed small
• 2 lg carrots sliced in thin rounds
• 1 stalk celery, sliced thin plus leaves
• 1 tb fresh or dried parsely
• 7 oz canned boneless salmon, drained
• salt and pepper

Simmer all ingredients except salmon until veggies are tender, about 15 minutes. Add salmon, flaking it into soup, simmer until heated and serve.