Quick Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons butter |
1 cup diced carrot |
4 green onions, sliced |
5 cups chicken broth |
1 bay leaf |
salt and pepper |
4 ounces very thin egg noodles |
1 cup diced cooked chicken |
1/2 cup frozen peas |
Directions:
1. In a large saucepan, melt butter over medium heat.
2. Add carrots and cook for 3 minutes.
3. Add green onions then broth, bayleaf, salt and pepper.
4. Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done.
5. Bring back to a boil and add noodles, chicken and peas.
6. Simmer for 5 minutes or until noodles are tender.
7. Remove bay leaf and taste for seasoning.
8. Serve.
9. 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.
10. Thaw in microwave or overnight in the fridge.
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