4 chicken thighs (about 1 1/2 pounds), skin removed
1 onion, sliced
2 carrots, sliced
2 sprigs parsley
1 bay leaf
2 cans (14 1/2 ounces each) chicken broth
6 ounces fresh angel-hair pasta or capellini
1/2 pound fresh or 1 box (8 ounces) frozen sugar snap peas

1. Cook chicken thighs, onion, carrots, parsley, and bay leaf 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.

Serves: 4; Work Time: 5 minutes; Total Time: 45 minutes
Per serving: 325 calories (19 percent from fat), 7 g fat.
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Source: Red Book