QUICK CHICKEN SOUP

1 Cup frozen green peas
2 Medium celery stalks, sliced (1 cup)
2 Medium carrots, sliced (1 cup)
1 Medium onion, chopped (½ cup)
2 Garlic cloves, finely chopped
¾ Pound cooked chicken, cut into ½-inch pieces (2 cups)
4 Cans (14 ounces each) reduced-sodium chicken broth
1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 Tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
¼ Teaspoon pepper
1 Dried bay leaf
1 Cup uncooked rotini or gemelli pasta (4 ounces)

Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf. Serve with whole wheat crackers, if desired.

Serving size: 1 bowl (about 1/6 of soup)
Calories: 240
Fat: 6 g
Cholesterol: 50 mg
Carbohydrate: 23 g
Protein: 26 g
Sodium: 650 mg

TIP: Substitute chicken with leftover turkey.

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