|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | pounds, raw | chicken | 1 1/2 | large | Onion, chopped | 5 | stalks medium (7-1/2 | celery | 3 | cloves | garlic minced | 1 | teaspoon | black pepper | 2 | leaves | bay leaf | 3 | tablespoons | thyme, dry, ground | 1 | cup | Peas, frozen | 4 | cups | corkscrew pasta |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large stock pot, combine chicken, chopped onion, chopped celery, chopped carrot, garlic, peppercorn, bay leaves, and thyme, and cover with water so chicken is fully submerged. Bring to a simmer, and cook over low heat for 30 minutes. |
|
