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Prep & Cook Time: 45 minutes, Serves 8-10 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 2 32-oz. containers chicken broth 2 medium stalks Organic celery, sliced 2 Henry's Market Organic Carrots, sliced 1 medium Organic onion, chopped 1 cup Henry's Market Organic Peas 2 cloves garlic, finely chopped 1 tsp. dried parsley 1 tsp. dried thyme 1 bay leaf 1 cup wide egg noodles In a large soup pot over high heat, bring all ingredients except pasta to a boil. Keep soup at a low boil for about 20 minutes over medium high heat, stirring occasionally. Add pasta and return to boil. Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until pasta and vegetables are tender. Remove and discard bay leaf. Ladle into soup bowls and serve with crunchy breadsticks or warm bread. |
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