Chicken Noodle Vegetable Soup

By tschnet1

Ingredients

• 2 - 14 oz chicken broth
• 1 cup water
• 1/2 tsp dried thyme, crushed
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 1/4 lbs chicken, 1" pieces
• 2 medium carrots, sliced
• 3/4 cup chopped onion
• 1 celery stalk, sliced
• 1 bay leaf
• 2 cups wide noodles
• 1/2 cup frozen peas

Preparation

Step 1

In a 4-qt pot, combine broth, soup, water, thyme, salt and pepper. Add chicken, carrots, onion, celery and bay leaf. Bring to boiling; reduce heat. Simmer, covered for 30-40 minutes or until carrots are tender. Discard bay leaf. Add noodles and peas. Cook 5 - 7 minutes or until noodles are tender; stirring occasionally.

Let cool and divide soup between two quart jars