1 stick of butter
1 med white onion
3 or 4 chicken breast
1 sm bag baby carrots cut up or whole
3 tbsp. (approx) All Season (McCormick)
3 lg. Boxes Chicken Broth
1 24 oz Bag Frozen Egg Noodles (Remus makes em)
In a stockpot melt the butter and sate`the diced onion on medium heat until clear. While the onion is cooking, dice up the chicken in small cube size pieces and add to the onions. (sometimes I add some of the chicken broth at this step pending on the amount of moisture here)
While this is simmering season with the season all and stir off and on, add the carrots and continue to cook approximately 10 mins.
Pour in the chicken broth and bring to a boil. Add in the noodles from the freezer so they don’t stick together… leave them frozen until ready to add to the soup.
Let it cook on medium heat for about 20 minutes. Let stand 5 minutes and server.
