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Chicken Noodle-Vegetable Soup

Ingredients

• 2 14-ounce cans chicken broth
• 1 cup water
• 1 10.75-ounce can condensed cream of chicken soup
• 1/2 teaspoon dried thyme, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 medium skinless chicken legs with thigh portions (1 1/4 pounds total)
• 1 cup sliced carrot
• 3/4 cup chopped onion
• 1/2 cup sliced celery
• 1 bay leaf
• 4 ounces dried wide noodles (2 cups)
• 1/2 cup frozen peas

Directions

1. Combine broth, the water, cream of chicken soup, thyme, salt, and pepper.
2. Add remaining ingredients except noodles and peas and simmer, covered, for 30 to 40 minutes.
3. Remove chicken from pot.
4. Cool slightly.
5. Discard bay leaf.
6. Return broth mixture to boiling.
7. Add noodles and frozen peas and cook for 5 to 7 minutes, stirring occasionally.
8. Remove chicken from bones.
9. Discard bones.
10. Shred or chop meat.
11. Stir into soup.
12. Heat through.

Attribution