Sunday, June 13, 2010

Chunky Chicken Soup

Chunky Chicken Soup
Taste of Home

3 boneless skinless chicken thighs, cut into 1 inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons vegetable oil
6 cups chicken broth
1 1/2 cups sliced carrots
1 teaspoon dired thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1 1/2 cups frozen peas

In a 3 qt saucepan, cook chicken, celery and onion in oil until chicken juices run clear. Add broth, carrots, thyme, salt if desired and pepper; bring to a boil.

Reduceheat; cover and simmer for 45 minutes or until the vegetables are tender. Stir in the macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Yield: 8 servings

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