Baby Chicken Noodle Soup

Ingredients

• 200 g boneless chicken, diced small
• 2 medium carrots, sliced thin
• 1/2 cup frozen peas
• 1/2 cup small pasta shapes
• 3 cups low-sodium chicken stock
• 1/4 tsp dried thyme

Instructions

1. 1

   Dice 200g boneless chicken breast or thigh into very small 1cm pieces. Peel and slice 2 medium carrots into thin rounds.

2. 2

   In a medium pot, bring 3 cups of no-salt-added chicken stock to a gentle boil. Add the diced chicken and cook for 5 minutes.

3. 3

   Add the sliced carrots and 1/2 cup of thawed frozen peas. Reduce heat and simmer for 10 minutes.

4. 4

   Add 1/2 cup of small pasta shapes (like orzo or small macaroni broken in half) and cook according to package directions until very soft.

5. 5

   Remove from heat and allow to cool to a safe temperature. Check all chicken pieces are cooked through and tender. Serve in a shallow bowl.