Quick Chicken Noodle Soup

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From the best freezer cookbook". this is a very simple soup. my kids actually prefer it with no carrots or peas. just chicken and noodles. i find the noodles i use in the kosher section of my supermarket."

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Steps

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In a large saucepan , melt butter over medium heat.

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Add carrots and cook for 3 minutes.

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Add green onions then broth , bayleaf , salt and pepper.

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Bring to a boil , reduce heat , cover and simmer for 5 minutes or until carrots are almost done.

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Bring back to a boil and add noodles , chicken and peas.

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Simmer for 5 minutes or until noodles are tender.

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Remove bay leaf and taste for seasoning.

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Serve.

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To freeze: i freeze this by adding the chicken and peas in step 5 but not adding the noodles until i reheat it.

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They tend to absorb a lot of the broth.

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You can add them before freezing , just add more broth upon thawing and heating.

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Cool , ladle into freezer containers.

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Seal , label and freeze for up to 3 months.

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Thaw in microwave or overnight in the fridge.

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Ingredients

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butter, carrot, green onions, chicken broth, bay leaf, salt and pepper, thin egg noodles, cooked chicken, frozen peas