Creamy Chicken Noodle Soup by Nicole

3/4 lb. cooked chicken, cubed (or 1-2 large cans chicken breast)

2 medium stalks of celery, coarsley chopped

2 Medkum Carrots, sliced

1 medium onion, coarsely chopped

2 cloves garlic, chopped (I use about 1-1 1/2 tsp. jarred chopped garlic)

1 box chicken broth (Pacific) or 2-3 cans chicken broth

2 cans cream of chicken soup

1 c. frozen peas (optional)

1 TB fresh parsley or 1 tsp. dried parsley flakes

1 tsp. dried thyme

1/4 tsp. pepper

1 dried bay leaf

Mix all the above together and bring to a boil. Simmer 10-15 minutes then add 1 - 1 1/2 c. uncooked pasta (4 oz.) and boil gently until pasta is done.

**You can cook everything (except the pasta) and leave it on low on the stovetop or put it in your crockpot and let it simmer a few hours. Cook the pasta in water separately and set aside until you are ready to serve. Add the pasta a couple of minutes before serving to heat through.