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.”

Ingredients Nutrition


  1. In a large saucepan, melt butter over medium heat.
  2. Add carrots and cook for 3 minutes.
  3. Add green onions then broth, bayleaf, salt and pepper.
  4. Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done.
  5. Bring back to a boil and add noodles, chicken and peas.
  6. Simmer for 5 minutes or until noodles are tender.
  7. Remove bay leaf and taste for seasoning.
  8. Serve.
  9. 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.
  10. Thaw in microwave or overnight in the fridge.

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