Cook Time | 30-40 min |
Passive Time | 8 hours |
Servings |
people
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Instructions
- Slow thaw in refrigerator.
Stovetop
- Pour soup into a large pot or Dutch oven.
- Add 6 cups of water for Full-size and 3 cups of water for half-size.
- Bring to a boil over medium heat. Cover and reduce heat to low.
- Simmer for 15-20 minutes until carrots are tender.
- For thick soup, return soup to a boil and add noodles. Boil over medium-high heat until noodles are tender.
- For thinner soup, boil noodles separately in water and add to soup just before serving.
Crockpot
- Pour soup into slow cooker. Add 2 cups of water.
- Cover and cook on low all day.
- Boil noodles in a separate pot on the stove and add to soup just before serving.
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