Quick Semi-Homemade Chicken Soup

Chicken thighs and fresh vegetables enrich store-bought chicken broth to make this soul-warming Chicken Noodle Soup.

4 (about 1 1/2 pounds) chicken thighs, skin removed
1 onion, sliced
2 carrots, sliced
2 sprigs Italian Flat leaf parsley
1/2 TSP Rosemary1 32 ounce Box Organic Low Sodium chicken broth
6 ounces fresh angel-hair pasta or capellini
1/2 pound fresh sugar snap peas or 1 box (8 ounces) frozen sugar snap peas low salt

1.Cook chicken thighs, onion, carrots, parsley, rosemary in chicken broth until chicken is tender, about 35 minutes.

2.Meanwhile, cook pasta and drain well. Add sugar snap peas to soup and cook 5 to 7 minutes. Stir in pasta and heat through, about 1 to 2 minutes.