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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas. Ingredients:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces |
1 cup sliced celery |
1/2 cup chopped onion |
2 tablespoons canola oil |
6 cups chicken broth |
1-1/2 cups sliced carrots |
1 teaspoon dried thyme |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1/2 cup uncooked macaroni |
1-1/2 cups frozen peas |
Directions:
1. In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
2. Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
3. Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts).
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