Vegetable Noodle Soup
Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
- 2 tablespoons extra-virgin olive oil
- 1 rib celery, sliced (about 1 cup)
- 1 medium carrot, sliced (about 3/4 cup)
- 1 clove garlic, smashed
- 1/4 medium onion, about 1/2 cup
- 1/4 teaspoon kosher salt
- 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
- 4 cups low-sodium chicken broth (1 quart box, or 2 cans)
- Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
- 1/2 lemon, juiced (about 1 tablespoon)
- Freshly ground black pepper
- Serving suggestion: Whole-wheat crackers and cheese sticks
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
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