Sarah's chicken soup

6.0 thigh, bone and skin removed Chicken Thigh
2.0 cup slices Carrots, cooked
2.0 cup, diced Celery, cooked
1.5 cup, chopped Onions, raw
2.0 cup Peas, frozen
12.0 cup Campbell's low sodium chicken broth
300.0 gram Organic Farm Kids Pasta
500.0 gram Green giant canned corn no salt added.

Cook pasta al-dente. Drain and rinse lightly. Set aside for later. Rinse pot and brown off chicken. Remove to rest and sautee onions celery and carrots. Deglaze pan with chicken broth. Cut chicken into desired size pieces. Add all broth, drained corn, chicken and any juice from the plate. Simmer gently for 2-3 hours and allow to reduce by 1/3rd. If you are using homemade chicken stock that is more flavourful you can skip this step. Season to taste with salt, pepper & herbs. Place pasta in bowls Pour frozen peas on top of pasta Dishes out soup and allow to sit for 3-5 minutes to "cook" the peas and warm up pasta. I always keep pasta and peas seperate because mushy and I are not friends. Serving Size: 4 adults or in our family 1 huge adult appetite, one moderate and 3 kids of various sizes :P

Number of Servings: 4.0

Recipe submitted by SparkPeople user GRIZMAMA3.