Chunky Chicken Soup

By fluffernutters

I think this is from an old Co-Ed magazine, awesome!

Ingredients

• 3 chicken thighs (about 1.5 pounds)
• 2 stalks celery
• 1 medium onion, chopped
• 3.5 C water**
• 2 Tbsp vegetable oil
• 2 cans (10 3/4 ounces each) condensed chicken broth**
• 1 tsp dried thyme leaves
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 pkg (10 ounces) frozen peas and carrots
• 1/2 C chopped fresh parsley
• 1/2 C small macaroni shells

Preparation

Step 1

1. In large Dutch oven over medium-high heat, in hot oil, sauté chicken thighs, celery and onion until chicken is lightly browned and celery and onion are tender, about 5 minutes.
2. Add water, undiluted soup, thyme leaves, salt and pepper. Bring to boil; reduce heat to low. Cover; simmer 15 minutes. Add peas and carrots, parsley and macaroni. Increase heat to medium; simmer 10 minutes.
3. With slotted spoon, remove chicken thighs and place on cutting board. With knife and fork, remove skin and bones from chicken; discard. Cut chicken into small chunks. Return chicken chunks to soup in Dutch oven.
4. Simmer soup, uncovered 5 minutes or until chicken is heated through. Remove from heat. With large spoon, skim off fat from top of soup; discard. Serve immediately. Makes 6 servings.