Sunday Soup-athon

Chicken Noodle-Vegetable Soup

• 2 cans    chicken broth (14 oz. each)
• 1 C         water
• 1 can      condensed cream of chicken soup (10.75 oz)
• 1/2 t       dried thyme, crushed
• 1/8 t       salt
• 1/8 t       black pepper
• 2            boneless chicken breasts
• 1 C         sliced carrots
• 3/4 C      chopped onion
• 1/2 C      sliced celery
• 1            bay leaf
• 2 C         dried wide egg noodles
• 1/2 C      frozen peas

1.  In a large pot combine chicken broth, water, soup, thyme, salt and pepper.  Add chicken breasts, carrots, onion, celery and bay leaf.  Bring to boiling; reduce heat.  Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink and vegetables are tender.

2.  Remove chicken from pot; cool slightly.  Discard bay leaf.  Return broth mixture to boiling; add noodles and frozen peas.  Cook for 5-7 minutes or until noodles are tender, stirring occasionally.  Meanwhile, shred or chop chicken meat; stir into soup.  Heat through.

 
                    ENJOY

Until Next Time.....Happy Stitching!!!

Sharyn