Quick Chicken Noodle Soup

1. 1

   In a large saucepan, melt butter over medium heat.

2. 2

   Add carrots and cook for 3 minutes.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Simmer for 5 minutes or until noodles are tender.

7. 7

   Remove bay leaf and taste for seasoning.

8. 8

   Serve.

9. 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. 10

    Thaw in microwave or overnight in the fridge.

* Per serving · 4 servings · Values may vary.