Quick Chicken Noodle Soup

1. 1

   In a large saucepan, melt the butter over medium heat.

2. 2

   Add carrots and cook for 3 minutes.

3. 3

   Stir in green onions.

4. 4

   Gradually stir in broth.

5. 5

   Add bay leaf and salt and pepper to taste.

6. 6

   Bring to a boil; reduce heat, cover and simmer for 3 to 5 minutes or until the carrots are almost tender.

7. 7

   Return soup to a boil.

8. 8

   Add noodles, chicken and peas; simmer, uncovered, for 3 to 5 minutes until chicken is heated through and noodles are tender.

9. 9

   Remove bay leaf and season to taste.

10. 10

    To freeze: Let soup cool.

11. 11

    Ladle into freezer containers.

12. 12

    Seal, label and date.

13. 13

    Freeze for up to 3 months.

14. 14

    To serve: Thaw soup in microwave or in refrigerator overnight.

15. 15

    From Rose Murray: Quick Chicken

* Per serving · 4 servings · Values may vary.

No additional tips available.