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 Briii25
on March 01, 2013
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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!
By emadonis
West Chester, Ohio
on January 29, 2013
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Very tasty and easy! Love this soup!
By orchidblue702
on December 05, 2012
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For a basic recipe, its a keeper. As a vegetarian I substituted vegetable stock (with such a simple soup, be sure to use a high quality veggie stock - my favorite is Fresh & Easy's store brand and 'deglazed' the pan with a splash of white wine before adding the noodles. I doubled the celery content and added a 1/2 tsp of coriander powder, increased the noodles (I used wide egg noodles to 2 cups, and selected parsley as my herb choice. For a dish that uses ingredients that are almost always in my kitchen and something that's simple to cook when I'm not feeling 'on the top of my game', I'm sold.
Read all 18 reviews