Chicken Soup with Pasta

Cook the Soup Base In a large pot, combine the chicken, water, carrots, celery, onion, garlic, bay leaf, dried thyme, salt, and pepper. Bring to a boil and then reduce heat to simmer. Cook for 1 hour, or until the chicken is cooked through and tender.

Prepare the Chicken Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the chicken meat and discard the bones and skin. Return the shredded chicken to the pot.

Add Pasta Add the pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente.

Add Peas Stir in the frozen peas and cook for an additional 2-3 minutes, until heated through.

Season and Serve Season the soup with additional salt and pepper, if needed. Garnish with chopped parsley before serving.