E.J.'s Vegetable Noodle Soup Recipe

Name: E.J.'s Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small onions, cut into 1/4-inch dice; 3 celery ribs, cut into 1/4-inch dice; 4 carrots, thinly sliced; 2 tablespoons vegetable oil; 1 garlic clove, minced; 3/4 teaspoon chopped thyme; 6 cups low-sodium chicken broth; 1 cup water; 1 bay leaf; Kosher salt and freshly ground pepper; 2/3 cup alphabet pasta; 1/2 cup frozen peas, thawed; 2 tablespoons snipped chives

Servings: persons

2 small onions, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
4 carrots, thinly sliced
2 tablespoons vegetable oil
1 garlic clove, minced
3/4 teaspoon chopped thyme
6 cups low-sodium chicken broth
1 cup water
1 bay leaf
Kosher salt and freshly ground pepper
2/3 cup alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons snipped chives

1
Heat the oil in a large saucepan.
2
Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes.
3
Add the garlic and thyme and cook for 1 minute.
4
Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes.
5
Season with salt and pepper.
6
Stir in the pasta and simmer until tender, 5 minutes.
7
Remove from the heat and stir in the peas and chives.
8
Cover and let stand for 5 minutes.
9
Discard the bay leaf.
10
Ladle the soup into bowls and serve.

936

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small onions, cut into 1/4-inch dice, 3 celery ribs, cut into 1/4-inch dice, 4 carrots, thinly sliced, 2 tablespoons vegetable oil, and more.

Yes, E.J.'s Vegetable Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

E.J.'s Vegetable Noodle Soup

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