Vegetable Noodle Soup

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings, about 4 cups
Level:
Easy

Ingredients
  • 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
Directions

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.

Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved


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4.7 26
I've been making chicken orzo soup like this for years, while it is really good I don't get why you call it vegetable soup. item not reviewed by moderator and published
Fast, easy & yummy. I used vegetable stock, added broccoli and mushrooms and threw in some shrimp at the end to make it more substantial for dinner. I also used wide Homestyle Noodles which made it very hearty. item not reviewed by moderator and published
Very tasty. I didn't have any celery but I used parsnips. I also used mushrooms. My boyfriend was sick and LOVED it. I tripled the recipe and have lots for freezing, so the next time either of us are sick we can just warm it up. Very very good. I'll probably add more veggies next time. item not reviewed by moderator and published
Yummy and so easy to make. Also a great base for adding any other vegetables or seasonings. I added chicken and it worked out great. item not reviewed by moderator and published
Made this soup a few nights back. Didn't have chicken broth, so I used vegetable broth (wasn't low sodium), and omitted the added salt in the recipe. Also, didn't have lemon or parsley on hand and the soup tasted fantastic without it! Definitely making this again! item not reviewed by moderator and published
Very simple and tasty. Me and my husband are not soup person but we loved this recipe! item not reviewed by moderator and published
Excellent & Easy item not reviewed by moderator and published
I followed the recipe and the soup was very bland item not reviewed by moderator and published
Super easy & quick! i didnt have celery but i added another carrot, corn, and sweet bell peppers! loved it! towards the end i also added fresh spinach, it mixed in nicely! item not reviewed by moderator and published
Very tasty and easy! Love this soup! item not reviewed by moderator and published

This recipe is featured in:

Healthy Food, Fast