Description
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.
Ingredients
- Butter
- Carrot
- Green Onions
- Chicken Broth
- Bay Leaf
- Salt And Pepper
- Thin Egg Noodles
- Cooked Chicken
- Frozen Peas
Instructions
- In a large saucepan, melt butter over medium heat
- Add carrots and cook for 3 minutes
- Add green onions then broth, bayleaf, salt and pepper
- Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done
- Bring back to a boil and add noodles, chicken and peas
- Simmer for 5 minutes or until noodles are tender
- Remove bay leaf and taste for seasoning
- Serve
- To freeze: i freeze this by adding the chicken and peas in step 5 but not adding the noodles until i reheat it
- They tend to absorb a lot of the broth
- You can add them before freezing, just add more broth upon thawing and heating
- Cool, ladle into freezer containers
- Seal, label and freeze for up to 3 months
- Thaw in microwave or overnight in the fridge