Ingredients Makes 4 servings
| 2 tbsp | butter | 25 mL |
| 1 cup | diced carrots | 250 mL |
| 4 | green onions, sliced | 4 |
| 5 cups | chicken broth | 1.25 L |
| 1 | bay leaf | 1 |
| Salt and pepper | ||
| 4 oz | very thin egg noodles | 125 g |
| 1 cup | diced cooked chicken | 250 mL |
| 1⁄2 cup | frozen peas | 125 mL |
Instructions
- 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.
This soup is super fast and easy to prepare using cooked chicken from your freezer. You can also freeze the finished soup. Although its texture won’t be quite as good, it will taste great.
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