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.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings, about 4 cups
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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

  1. 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.
  2. 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.

Cook’s Note

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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