Busters Recipes

Quick Chicken Soup

This homemade classic--loaded with chicken, pasta and vegetables--is so easy!

3/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups) chicken

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

4 cans (14 ounces each) reduced-sodium chicken broth

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.