Quick Chicken Soup
6th November 2006
| This homemade classic–loaded with chicken, pasta and vegetables–is so easy! |
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Prep Time:10 min
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Start to Finish:30 min
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Makes:6 servings
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| 3/4 | pound cooked chicken, cut into 1/2-inch pieces (2 cups) chicken |
| 1 | cup frozen green peas |
| 2 | medium celery stalks, sliced (1 cup) |
| 2 | medium carrots, sliced (1 cup) |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | garlic cloves, finely chopped |
| 4 | cans (14 ounces each) reduced-sodium chicken broth |
| 1 | tablespoon chopped fresh parsley or 1 teaspoon parsley flakes |
| 1 | tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1 | dried bay leaf |
| 1 | cup uncooked gemelli or rotini pasta (4 ounces) |
| 1. | Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat. |
| 2. | Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf. |
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