Vegetable Noodle Soup Recipe

Name: Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 rib celery, sliced (about 1 cup); 1 medium carrot, sliced (about 3/4 cup); 1 clove garlic, smashed; 1/4 medium onion, about 1/2 cup; 1/4 teaspoon kosher salt; 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti; 4 cups low-sodium chicken broth (1 quart box, or 2 cans); Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons); 1/2 lemon, juiced (about 1 tablespoon); Freshly ground black pepper; Serving suggestion: Whole-wheat crackers and cheese sticks

Servings: persons

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks

1
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion.
2
Season with the salt, and cook until tender, about 6 minutes.
3
Add the pasta and cook until slightly toasted and golden, about 2 minutes.
4
Add broth, and bring to a boil over high heat.
5
Cook, covered, until pasta is just tender, about 8 minutes.
6
Stir in whatever herb suits you (or your young eater) and lemon juice.
7
Season with pepper and additional salt, to taste.
8
Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
9
TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand.
10
Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 rib celery, sliced (about 1 cup), 1 medium carrot, sliced (about 3/4 cup), 1 clove garlic, smashed, and more.

Yes, 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.

That's it — enjoy your meal!

Vegetable Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions