This image courtesy of Joseph DeLeo
This soothing and satisfying soup is made in minutes with chicken left from Sunday’s roast.
Recipe CourseAppetizer, Main Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Taste and TextureLight, Meaty, Savory
Type of DishChicken Soup, Soup
- 2 tbsp (25 ml) butter
- 1 cup (250 ml) diced carrots
- 4 green onions, sliced
- 5 cups (1.25 L) chicken broth
- 1 bay leaf
- Salt and pepper
- 4 oz (125 g) very thin egg noodles
- 1 cup (250 ml) diced cooked chicken
- ½ cup (125 ml) frozen peas
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.
To freeze: Let soup cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.
To serve: Thaw soup in microwave or in refrigerator overnight.
From Rose Murray: Quick Chicken
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.
2008, 2001 Jan Main
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