Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 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.

Target recipe: combine all ingredients in a saucepan and bring to a boil. simmer 5 to 7 minutes over low heat. chicken noodle soup 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles in large saucepan combine all ingredients except noodles. simmer, covered, 30 minutes. remove chicken and cut off bones and cut into small pieces. add to soup. stir in noodles. simmer, covered, 15 minutes.