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    Quick Chicken Soup Quick Chicken Soup

    This homemade classic is so easy, you may never open canned chicken soup again!

    Prep: 10 min - Cook: 20 min

    3/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups)
    1 cup frozen green peas
    2 medium stalks celery, sliced (1 cup)
    2 medium carrots, sliced (1 cup)
    1 medium onion, chopped (1/2 cup)
    2 cloves garlic, finely chopped
    4 cans (14 1/2 ounces each) 1/3-less-sodium chicken broth
    1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
    1 tablespoon chopped fresh 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 to boiling 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.

    Makes 6 servings

    Nutirtional Info per 1 Serving: 230 calories (45 calories from fat); 5 g fat (1 g saturated); 40 mg cholesterol; 640 mg sodium; 24 g carbohydrate (3 g dietary fiber); 23 g protein

    This recipe displayed with permission from General Mills, Inc.

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