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Chicken Noodle Soup With Snow Peas And Fresh Herbs

soups, chicken - other

2 tablespoons vegetable oil
2 leeks; sliced thin
1 cup diced celery
1 cup diced carrots
1 cup sliced mushrooms
8 cups chicken stock
2 cups broad noodles
1/2 pound skinless boneless chicken thighs; cut into 1/2 inch pieces
1 cup snow peas, trimmed; cut diagonally in thirds
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
salt and pepper

In large heavy saucepan, heat oil over medium-high heat. Add leeks, celery, carrots and mushrooms; sauté for 2 minutes. Add stock and bring to a boil. Add noodles and boil for 3 minutes. Add chicken, snow peas, rosemary and thyme; cook for about 3 minutes or until noodles are tender and chicken is cooked. Add salt and pepper to taste. Serve with hot buttered toast for dipping into the soup.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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