INGREDIENTS
1
whole chicken, 4-5 lbs
1 tbsp
extra-virgin olive oil
2 qt
low-sodium chicken broth, preferably organic
4
large carrots, roughly chopped
4
stalks celery, roughly chopped
1
large onion, chopped
2
bay leaves
3
sprigs fresh thyme, stems removed
1 tsp
salt
1 tsp
freshly ground black pepper
3 cups
cooked small shape pasta (1 ½ cups dry)
2 cups
frozen sweet peas, thawed
1/2 cup
packed fresh parsley, chopped