Source: dLife

A hearty soup made with fresh carrots, zucchini, and peas.

Servings

1.0
1 tbsp  olive oil 1.0
1 tsp  black pepper 2.0
2 each  chicken thighs 3.0
3 piece  raw bacon slices 1.0
1 each  medium onions 3.0
3 tbsp  fresh basil 1.0
1 tsp  fresh rosemary 1.0
1 tbsp  chopped parsley 2.0
2 each  medium carrots 3.0
3 each  small zucchini 2.0
2 each  medium celery stalk 32.0
32 oz  low sodium chicken broth 1.0
1 cup  Peas, garden, frozen 3.5
3 1/2 oz  Dreamfields Elbows 1.0
1 pinch  salt 1.0
1 tbsp  grated Parmesan cheese

1. In large frying pan heat oil, add chicken thighs and cook 5 minutes on each side. Remove with slotted spoon, set aside.
2. Add bacon, onion, and herbs to pan and cook gently, stirring frequently, for about 5 minutes.
3. Add carrot, zucchini, and celery, cook for 5-7 additional minutes.
4. Return chicken to pan, add stock and bring to boil.
5. Reduce heat to low, cover and cook for 35-40 minutes, stirring occasionally.
6. Remove chicken and bacon with slotted spoon and place on board. Discard bacon.
7. Stir peas and pasta into soup and return to boil.
8. Reduce heat and simmer, stirring occasionally, for 7-8 minutes or according to directions on packet, until pasta is al dente.
9. Remove and discard skin from chicken, remove meat from bones and cut it into small 1/2-inch pieces.
10. Return chicken meat to soup, stir well and heat through.
11. Season to taste with salt and ground black pepper.
12. Ladle into warmed soup plates and sprinkle with Parmesan shavings, if desired.