Kid-Approved Noodle Soup Recipe
Nothing Better Than Hot Soup on a Cold Day
As the weather gets cooler, a warm bowl of soup is super comforting for dinner after a long day of adulting. I love this recipe because I can make it ahead and it reheats well. Plus, topping it with green onions and an egg makes it look super pretty.
My kids love the noodles in this soup, and they eat all their vegetables without even realizing it. I like to make a nice French bread to go with this soup.
This recipe works great as leftovers, too (although for leftovers, I would recommend leaving the noodles separate until you're ready to reheat). This will keep in the fridge for up to 5 days in a covered container.
- 3 carrots, chopped
- 1 sweet onion, chopped into big pieces
- 2 stalk celery, chopped
- 1/4 cup green onion, chopped for garnish
- 4 garlic cloves, sliced
- 64 oz vegetable broth
- 2 tablespoons salted butter
- 3 bay leaves, whole, dried
- 1/4 teaspoon salt and pepper
- 1/2 teaspoon onion salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon tarragon
- 1/4 teaspoon basil
- 8 soft boiled eggs, halved
- 1 package thin noodles, cooked to package directions
- red pepper flakes, optional garnish
- Begin by heating a sauté pan on medium high with onion and 1 tablespoon of butter. Sauté the onion 2-3 minutes until onions are starting to soften. Add celery and carrots and continue to cook on medium.
- Add remaining tablespoon of butter and garlic slices to the pan. Also add corn, onion salt, and onion powder and continue to cook until onions are translucent and all veggies are fragrant. Stir frequently and watch that the garlic does not burn. Lower the temperature if the garlic is browning but other vegetables need a little longer to cook.
- Meanwhile, add vegetable broth, bay leaves, and remaining spices to a separate large pot. Heat on medium high until broth begins to boil. Then lower the temperature so it is gently simmering.
- Cook noodles according to package directions and set aside. You can substitute ramen noodles or any noodles of your choice here.
- Take the pan with onions, garlic, carrots and celery and add them to vegetable broth. Continue to simmer the soup, but taste the carrots to make sure they are not getting too soft. Once carrots are fork tender, turn off the heat and cover the pot.
- Ladle soup into bowls and garnish with green onions and a soft boiled egg. You can also add red pepper flakes as a garnish and to add some heat to the soup.
|Serving size: 8|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 4 g||20%|
|Carbohydrates 24 g||8%|
|Sugar 3 g|
|Fiber 2 g||8%|
|Protein 15 g||30%|
|Cholesterol 198 mg||66%|
|Sodium 888 mg||37%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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