QUICK CHICKEN NOODLE SOUP
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.
Provided by JillAZ
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 296.8, Fat 11.2, SaturatedFat 5.1, Cholesterol 65.5, Sodium 1068.7, Carbohydrate 27.7, Fiber 2.9, Sugar 4, Protein 20.4
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