source: adapted from Weight Watchers
Cookbook date: November 8
3/4 pound boneless, skinless chicken breasts, chopped
2 medium stalks celery, chopped
1/2 of 1 medium onion, chopped
3 cans chicken broth
1/2 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon salt
2 small bay leaves
10 ounces frozen green peas -- (1 pkg.)
6 oz angel hair pasta or spaghetti noodles, broken in half.
Tim and I thought this was a super yummy and easy to make chicken soup recipe. It had plenty of flavor, and the veggies were a great addition (I've always been a chicken soup purist, so adding celery and peas was like a walk on the wild side for me)! The only thing I would change next time is that I would add the peas 15 minutes before dinner time, and the pasta 10 minutes before dinner time. Adding the peas 10 minutes before didn't give them quite enough time to cook.
This makes enough to feed 4, and since we are a family of 2, we had it again as leftovers and loved it just as much the second time.