Quick Chicken Soup PREP: 10 min; COOK: 20 min This homemade classic is so easy, you may never open canned chicken soup again! 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.