Quick Chicken Noodle Soup

I don't know what took me so long, but last month was the first time I made a homemade chicken noodle soup. I was looking through my recipe binder and saw one for a chicken noodle soup that looked REALLY simple and not very time consuming (and cheap to make). It was a cold day outside, so I went to the store and purchased the ingredients. This soup is now a staple on my menu!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken, cut into 1/2 inch cubes (I use chicken tenders)
• 1  cup frozen green pea
• 2  medium celery ribs, sliced
• 2  medium carrots, sliced
• 1  medium onion, chopped
• 2  cloves garlic, finely chopped
• 5 (14 ounce) cans chicken broth
• 1  tablespoon  chopped fresh parsley or 1  tablespoon  1 teaspoon dried parsley flakes
• 1  tablespoon  chopped fresh thyme or 1  tablespoon  1 teaspoon dried thyme leaves
• 1⁄4 teaspoon pepper
• 1  cup  uncooked gemelli pasta (4 ounces) or 1  cup rotini pasta (4 ounces)

Directions

1. Combine all ingredients - except pasta - in Dutch oven or large saucepan; heat to a boil.
2. Stir in pasta.
3. Re-heat to boiling, stirring occasionally; reduce heat.
4. Simmer, uncovered, 10-15 minutes until pasta and vegetables are tender.
5. Serve and enjoy!