Quick Chicken Soup
A Betty Crocker betty-crocker-basics recipe for Quick Chicken Soup.
Ingredients
- 3/4 pound cooked chicken (about 2 cups cut up)
- 2 medium stalks celery
- 2 medium carrots
- 1 medium onion
- 2 cloves garlic
- 4 (14 1/2 ounce) cans ready-to-serve 1/3-less-sodium chicken broth
- 1 cup frozen green peas
- 1 tablespoon chopped fresh parsley
- 1 teaspoon parsley flakes OR 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 dried bay leaf
- 1 cup uncooked gemelli or rotini pasta (4 ounces)
Instructions
- 1
Cut the chicken into 1/2-inch pieces.
- 2
Slice the celery.
- 3
Peel and slice the carrots.
- 4
Peel and chop the onion.
- 5
Hit garlic clove with flat side of heavy knife to crack the skin, which will then slip off easily. Finely chop garlic with knife.
- 6
Heat the chicken, celery, carrots, onion, garlic, broth, frozen peas, parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high heat.
- 7
Stir in the pasta.
- 8
Heat to boiling over high heat, stirring occasionally to prevent sticking.
- 9
Once mixture is boiling, reduce heat just enough so mixture bubbles gently.
- 10
Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is tender and vegetables are tender when pierced with a fork.
- 11
Remove and discard bay leaf.