Quick Chicken Soup

 

3/4

pound cooked chicken, cut into 1/2-inch pieces (2 cups)

1

cup frozen green peas

2

medium celery stalks, sliced (1 cup)

2

medium carrots, sliced (1 cup)

1

medium onion, chopped (1/2 cup)

2

garlic cloves, finely chopped

7

cups Progresso® reduced-sodium chicken broth (from two 32-ounce cartons)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1

tablespoon chopped fresh thyme leaves 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 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.