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Vegetarian egg noodle soup recipe

Vegetarian egg noodle soup recipe
Ingredients
  • two tablespoons extra-virgin essential olive oil
  • 1 rib celery, sliced (about 1 cup)
  • 1 medium carrot, sliced (about 3/4 cup)
  • 1 clove garlic clove, smashed
  • 1/4 medium onion, about 1/2 cup
  • 1/4 teaspoon kosher salt
  • 1/3 cup orzo or any other small pasta or egg noodles or damaged up spaghetti
  • 4 cups low-sodium chicken broth (1 quart box, or 2 cans)
  • Small handful fresh parsley leaves, tulsi or dill, chopped (a couple of tablespoons)
  • 1/2 lemon, juiced (about 1 tablespoon)
  • Freshly ground pepper
  • Serving suggestion: Whole-wheat crackers and cheese sticks
Directions

Heat the essential olive oil inside a medium saucepan over medium heat add all of the vegetables, garlic clove and onion. Season using the salt, and prepare until tender, about 6 minutes. Add some pasta and prepare until slightly toasted and golden, a couple of minutes. Add broth, and produce to some boil over high temperature. Prepare, covered, until pasta is simply tender, 8 minutes.

Stir in whatever plant fits you (or perhaps your youthful eater) and fresh lemon juice. Season with pepper and extra salt, to taste. Fill thermos, pack inside a lunch sack with crackers and cheese sticks and send out to college.

TIP: This soup freezes well, so freeze any leftovers or create a double batch to possess plenty on hands. Also, you are able to stir in certain cooked chicken or small-meatballs, if preferred, for an additional meal.

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