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.