Vegetable Noodle Soup

This was a rainy day and clean out my fridge meal.  I had some leftover homemade chicken stock to use up so I went in search of items I could throw into a pot of soup.  I didn’t have any thawed chicken so I decided to just use up a bunch of veggies that I had.  I also added some great frozen noodles I recently found at the grocery store that taste just like homemade noodles without all the work- gotta love that!  Feel free to substitute vegetable broth with the chicken broth to make this soup truly vegetarian.  The soup was super healthy, filling, and delicious.  Perfect for a cold rainy day.

Heat the olive oil in a large Dutch oven over medium heat.  Add the onions and cook for 3-4 minutes stirring often; add the minced garlic, carrots, and celery, stirring constantly for 1 minute.   Add the broth, season with sea salt and freshly cracked pepper to taste then simmer for 2o minutes.

Add the frozen noodles and simmer uncovered for 20 minutes.  Once the noodles are cooked through and the carrots and celery are tender, add the zucchini and yellow squash, cook for 5 minutes.  Add the basil and spinach, stir to mix evenly.  Taste the soup and re-season if needed then ladle into bowls and serve immediately.  Enjoy.

Print
Print
Save
Save

Vegetable Noodle Soup

Yield: 6

Prep Time: 10 min.

Cook Time: 50 min.

Total Time: 1 hour

Ingredients:

1-2 tsp olive oil
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
3 carrots, diced
3 stalks of celery, diced
7 cups of homemade chicken stock
6-8 oz (1/2 bag) of frozen noodles
1 small zucchini, diced
1 small yellow squash, diced
1 cup of baby spinach
Several fresh basil leaves, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 3-4 minutes stirring often; add the minced garlic, carrots, and celery, stirring constantly for 1 minute. Add the broth, season with sea salt and freshly cracked pepper to taste then simmer for 2o minutes.

Add the frozen noodles and simmer uncovered for 20 minutes. Once the noodles are cooked through and the carrots and celery are tender, add the zucchini and yellow squash, cook for 5 minutes. Add the basil and spinach, stir to mix evenly. Taste the soup and re-season if needed then ladle into bowls and serve immediately. Enjoy.Enjoy.

Recipe and photos by For the Love of Cooking.net

 

  Pin It

25 Responses to “Vegetable Noodle Soup”

  1. 1

    Andrea@WellnessNotes — April 8, 2012 @ 9:09 pm

    I make a “clean-out-the-fridge” soup almost every week. And it’s perfect on a rainy day! Your soup looks & sounds like pure comfort!

    [Reply]

  2. 2

    Abbi — April 8, 2012 @ 9:12 pm

    Looks great! How many soup noodles though? It does the recipe.nt say on

    [Reply]

    • Pam replied: — April 8th, 2012 @ 10:26 pm

      Abbi,

      Thanks for letting me know… I have corrected the recipe. I used about a half of a bag of noodles.

      Thanks!
      Pam

      [Reply]

  3. 3

    Chung-Ah | Damn Delicious — April 8, 2012 @ 9:57 pm

    Even though it was 83 degrees out here in LA today, I could really use a bowl of soup right now. I love that this is meatless, especially since I’m trying to cut back on the meats as much as possible.
    I’ll have to find a bag of frozen noodles. It sounds amazing.

    [Reply]

  4. 4

    bellini — April 9, 2012 @ 2:34 am

    Even without the chicken this is a restorative soup.

    [Reply]

  5. 5

    Kim in MD — April 9, 2012 @ 4:53 am

    I love it when you clean out your fridge, Pam. You always come up with the best recipes with those leftovers! This soup is no exeption…it looks delicious!

    [Reply]

  6. 6

    Jenn's Food Journey — April 9, 2012 @ 5:28 am

    I love using Reames noodles! They are thick and a great addition to soups….this one being no exception. Looks perfect for a rainy day!!

    [Reply]

  7. 7

    Maria — April 9, 2012 @ 7:40 am

    so comforting and hearty!

    [Reply]

  8. 8

    Carmen Rosa — April 9, 2012 @ 8:55 am

    Looks delicious….

    [Reply]

  9. 9

    Blond Duck — April 9, 2012 @ 10:03 am

    Printing this for Ben!

    [Reply]

  10. 10

    Rhonda (@diningalone) — April 9, 2012 @ 10:58 am

    I love a good veggie noodle soup and this looks awesome.

    [Reply]

  11. 11

    Joanne — April 9, 2012 @ 11:13 am

    I love a good clean out the fridge soup, especially one with lots of veggies!

    [Reply]

  12. 12

    Culinary Cory — April 9, 2012 @ 11:16 am

    Perfect spring time dish. Nice combination of vegetables and hearty noodles.

    [Reply]

  13. 13

    grace — April 9, 2012 @ 1:28 pm

    oooh, fresh basil is perfect for this!

    [Reply]

  14. 14

    Marjie — April 9, 2012 @ 1:45 pm

    Veggies in chicken or beef broth is my go-to lunch. I save leftover cooked veggies so I can make soup one cup at a time; it’s so convenient! Your refrigerated noodles sound like a wonderful addition to this soup. Hope you had a wonderful Easter weekend with the kiddos.

    [Reply]

  15. 15

    Liz — April 9, 2012 @ 6:23 pm

    Mmmmmm…your soup looks wonderful! I love those Reames noodles :)

    [Reply]

  16. 16

    Words Of Deliciousness — April 9, 2012 @ 7:00 pm

    This type of soup is my favorite. I love noodle soup with vegetables. I recently started adding spinach to my soups and found out that I really love it.

    [Reply]

  17. 17

    The UDG — April 9, 2012 @ 8:27 pm

    I just used the last of my chicken broth. Must go to the store right now to get the stuff to make some so I can make this.

    [Reply]

  18. 18

    Shelia Tetley — April 11, 2012 @ 7:47 am

    I call my soup :Kithen Sink Soup: because I put everything but the kitchen soup in it.
    http://www.thedeliciousdietitan.com/MamaShelia

    [Reply]

  19. 19

    Shelia Tetley — April 11, 2012 @ 7:48 am

    I call my soup “Kitchen Sink Soup” because I put everything in it but the kitchen sink!!

    [Reply]

  20. 20

    Christina — April 11, 2012 @ 2:51 pm

    I just made it for my mom, and it is really good :) I switched some of the ingredients but I was still amazing. Thank you so much!

    [Reply]

  21. 21

    Chris — April 14, 2012 @ 1:16 pm

    Don’t you just love when “pantry dives” or “refrigerator purges” work out so good like this?

    [Reply]

  22. 22

    Jessica@LovesAvocado — April 15, 2012 @ 6:42 pm

    You know those weekends where afterwards you just need a hearty bowl of soup? This was one of those weekends. I will have to try it. Looks delicious :)

    [Reply]

  23. 23

    Sandi — May 4, 2012 @ 4:12 am

    This soup looks great Pam but what kind of frozen noodles did you use? I don’t think I have seen frozen ones in my supermarket, although I never actually looked…LOL!!

    [Reply]

  24. 24

    santhosh chandru — May 12, 2012 @ 4:15 am

    it is nice to know about variety of food.

    [Reply]

Leave a Comment