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.

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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