Chicken Noodle-Vegetable Soup

By joeyanne

Ingredients

• 2 14 ounce can chicken broth
• 1 10 3/4 ounce can condensed cream of chicken soup
• 1 cup water
• 1/2 teaspoon dried thyme, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 medium chicken legs with thigh portions (1 1/4 pounds total), skinned
• 1 cup sliced carrots (2 medium)
• 3/4 cup chopped onion
• 1/2 cup sliced celery (1 stalk)
• 1 bay leaf
• 4 ounces dried wide noodles (about 2 cups)
• 1/2 cup frozen peas

Preparation

Step 1

Directions

1. In a 4-quart pot, combine broth, soup, water, thyme, salt, and pepper. Add chicken legs, carrots, onion, celery, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink and vegetables are tender.

2. Remove chicken from pan; cool slightly. Discard bay leaf. Return broth mixture to boiling; add noodles and frozen peas. Cook for 5 to 7 minutes or until noodles are tender, stirring occasionally. Remove chicken from bones; discard bones. Shred or chop meat; stir into soup. Let cool. Divide soup between two quart jars. Fasten lids; attach directions (below) for serving soup to jars.