Chicken Soup - Craig Lithgow

3 boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 T vegetable oil
6 cups chicken broth
1 1/2 cups sliced carrots
1 tsp dried thyme
1/2 tsp salt, optional
1/4 tsp pepper
1/2 cup uncooked macaroni
1 1/2 cups frozen peas

In a 3-qt. saucepan, cook the chicken, celery, and onion in oil until chicken juices run clear. Add the broth, carrots, thyme, salt (if desired) and pepper; bring to a boil. Reduce heat, cover and simmer for 45 minutes or until the vegetables are tender. Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield 8 servings.