Chicken Noodle-Vegetable Soup
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
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.