Quick Chicken Noodle Soup - cooking recipe

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

Preparation

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.