Vegetable Noodle Soup

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Vegetable Noodle Soup


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 2 tbsp extra-virgin olive oil

  • 1 nos carrot, sliced (about 3/4 cup)

  • 1 nos rib celery, sliced (about 1 cup)

  • 1 nos clove garlic, smashed

  • 1/4 tsp kosher salt

  • 1/4 nos onion, about 1/2 cup

  • 1/3 cups orzo or other small pasta or egg noodles or broken up spaghetti

  • 4 cups low-sodium chicken broth (1-quart box, or 2 cans)

  • 2 tbsp small handful fresh parsley leaves, basil or dill, chopped

  • 1/2 nos lemon, juiced (about 1 tablespoon)


  • Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes.
  • Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
  • Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.