Quick Chicken Soup

3/4 lb chicken (about 2 cups cut up)

2 medium stalks celery

2 medium carrots

1 medium onion

2 cloves garlic

4 cans (14.5 oz each) chicken broth

1 cup frozen green peas

1 tbsp fresh or 1 tsp parsley flakes

1 tbsp chopped fresh or 1 tsp dried thyme leaves

1/4 tsp pepper

1 dry bay leaf

1 cup uncooked gemelli or rotini pasta ( I use old fashioned noodles)

Cut chicken, Slice celery, peel and slice carrots, peel and chop onion. Peel and finely chop garlic.  Heat the chicken, vegetables, and seasoning to boil over high heat. Stir in pasta. Heat to boiling over high heat, Stirling occasionally to prevent sticking. Once mixture is boiling reduce heat just enough so mixture bubbles gently. 

Cook uncovered 10 to 15 min. Stirring occasionally until pasta is tender and vegetables are tender when pierced with a fork. Remove and discard bay leaf.