- 2 tbsp (25 ml) butter
- 1 cup (250 ml) diced carrots
- 4 green onions, sliced
- 5 cups (1.25 L) chicken broth
- 1 bay leaf
- Salt and pepper
- 4 oz (125 g) very thin egg noodles
- 1 cup (250 ml) diced cooked chicken
- ½ cup (125 ml) frozen peas
- In a large saucepan, melt the butter over medium heat. Add carrots and cook for 3 minutes. Stir in green onions. Gradually stir in broth. Add bay leaf and salt and pepper to taste. Bring to a boil; reduce heat, cover and simmer for 3 to 5 minutes or until the carrots are almost tender.
- Return soup to a boil. Add noodles, chicken and peas; simmer, uncovered, for 3 to 5 minutes until chicken is heated through and noodles are tender. Remove bay leaf and season to taste.
- To freeze: Let soup cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.
- To serve: Thaw soup in microwave or in refrigerator overnight.
- From Rose Murray: Quick Chicken