Photo: Vegetable Noodle Soup Recipe
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
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.
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By KRomanillos
New York, NY
on February 08, 2012
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Perfect noodle soup! Quick, easy and delicious - try it out!!
By KimboBlue
on January 29, 2012
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This is the best recipe! So easy and very delicious! I used the egg noodles and it was PERFECT!
By zcomic06
Wisconsin
on January 23, 2012
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My wife wanted soup for dinner because we were both down with colds. I decided to try this recipe because it was easy and I had everything I needed in the fridge and pantry. I would make one change. The tip and the end of the recipe suggests making a double batch and freezing it. I suggest getting a clean 55 gallon oil drum and making enough to fill it. One of the best's soups we've ever had. Chelsea's review nailed it. The lemon juice totally makes this. The recipe looks so simple, it's hard to imagine it's anything specialt. TRY IT!!!!!!
Two variations I will try:
Daughter is a vegetarian so I'll try it with vegetable broth instead of chicken broth next time she's home from college
Will add one more can of broth because there wasn't enough when I made it. Not sure if it was because there wasn't enough liquid or because we needed more of that amazing liquid.
P.S. get a loaf of good bread to soak up any remaining broth.
Read all 11 reviews