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 chicken broth to make this soup truly vegetarian. The vegetable noodle soup was super healthy, filling, and delicious. Perfect for a cold rainy day.
How to Make 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, and cook for 5 minutes. Add the basil and spinach, and stir to mix evenly. Taste the soup and re-season if needed then ladle into bowls and serve immediately. Enjoy.
Equipment
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 **Or Vegetable stock for a vegetarian version
- 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, and cook for 5 minutes.
- Add the basil and spinach, and stir to mix evenly. Taste the soup and re-season if needed then ladle into bowls and serve immediately. Enjoy.
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!
Looks great! How many soup noodles though? It does the recipe.nt say on
Abbi,
Thanks for letting me know… I have corrected the recipe. I used about a half of a bag of noodles.
Thanks!
Pam
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.
Even without the chicken this is a restorative soup.
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!
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!!
so comforting and hearty!
Looks delicious….
Printing this for Ben!
I love a good veggie noodle soup and this looks awesome.
I love a good clean out the fridge soup, especially one with lots of veggies!
Perfect spring time dish. Nice combination of vegetables and hearty noodles.
oooh, fresh basil is perfect for this!
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.
Mmmmmm…your soup looks wonderful! I love those Reames noodles 🙂
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.
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.
I call my soup :Kithen Sink Soup: because I put everything but the kitchen soup in it.
http://www.thedeliciousdietitan.com/MamaShelia
I call my soup “Kitchen Sink Soup” because I put everything in it but the kitchen sink!!
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!
Don’t you just love when “pantry dives” or “refrigerator purges” work out so good like this?
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 🙂
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!!
it is nice to know about variety of food.