Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces1 cup sliced celery1/2 cup chopped onion2 tablespoons canola oil6 cups chicken broth1-1/2 cups sliced carrots1 teaspoon dried thyme1/2 teaspoon salt, optional1/4 teaspoon pepper1/2 cup uncooked macaroni1-1/2 cups frozen peas
Preparation
In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
