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Vegetable Noodle Soup

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.

Vegetable Noodle Soup

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.

Vegetable Noodle Soup

 

Vegetable Noodle Soup

Vegetable Noodle Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 1-2 tsp olive oil
  • ½ 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

Instructions

  • 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.
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25 Comments

    1. Abbi,

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

      Thanks!
      Pam

  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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!!