Homemade Vegetable Noodle Soup

This Homemade Vegetable Noodle Soup is like homemade Chicken Noodle Soup, minus the chicken obviously and filled with your typical mirepoix vegetables and the broth is very simple. This is one of those kind of soups that I call a small labor of love, perfect for a Sunday afternoon in my opinion. The homemade noodles take a little prep work or should I say wait time, but I really enjoy making them.

If you don’t have a lot of time, then feel free to use about 3 to 4 ounces of pasta like broken spaghetti noodles, fettuccine noodles, linguini noodles, pappardelle noodles or egg noodles (about 1  1/2 cups) and adjust the broth level and cook time accordingly.

Get the Recipe: Homemade Vegetable Noodle Soup

Yield: 4 servings

Prep: 2 hours hrs 30 minutes mins

Cook: 30 minutes mins

Total: 3 hours hrs

This Homemade Vegetable Noodle Soup is like homemade Chicken Noodle Soup, minus the chicken obviously and filled with your typical mirepoix vegetables and the broth is very simple.

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Ingredients

For the noodles:

• 1 cup all-purpose flour, sifted
• 1 large egg
• 2 to 3 tablespoons whole milk
• ¼ teaspoon aluminum-free baking powder, use if you’d like your noodles a little thicker/fluffier
• ½ teaspoon fine sea salt

For the soup:

• a good drizzle of olive oil, extra-virgin
• 3 medium carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 cups vegetable broth
• salt and pepper, to taste

Optional Topping:

• fresh herbs

Equipment

• 1 Large Pot or Dutch Oven

Instructions

For the noodles:

• In a medium bowl, combine the egg, salt, and milk together. Stir in the flour and baking powder (if using) to form a ball.
• On a clean floured surface, roll out the dough until flat and thin. Allow the dough to rest for at least 20 minutes.
• Sprinkle with a little more flour, then use a pizza cutter or sharp knife to cut strips (Mine were roughly a centimeter wide each, but you can cut to the size noodle that you’d like).
• Next, loosen the noodles up from the floured surface and allow to dry for around 2 hours (yes, I know it seems like a long time )

For the soup:

• Heat the oil in a large pot or dutch oven over medium-low heat. Add in the onion, celery, carrots and sauté just until softened, about 8 to 10 minutes.
• Add in the garlic and sauté until fragrant, about 1 minute. Stir in the vegetable broth and bring soup to a boil over medium heat. Simmer just until the carrots are fork-tender, about 10 minutes. Taste and add sea salt and pepper to taste.
• Meanwhile, bring a separate large pot of salted water to a boil. Add your noodles to the pot and cook until tender, about 8 to 10 minutes. They will begin to float to the top of the water.
• Carefully drain them and pour immediately into your soup mixture. Simmer for another 2 to 3 minutes to let the flavors meld and remove the pot from the heat.
• Optionally, if using dried pasta, add them to the pot of broth once the carrots are fork-tender. Cook according the package or just until al dente.
• Ladle the soup into your bowls and enjoy!

Notes

I prefer to cook the noodles in a separate large pot, which works well in my opinion, but if you choose, you can cook them directly in the broth, but it may become a little starchy.

Serving: 8ounces, Calories: 192kcal, Carbohydrates: 38g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 2246mg, Potassium: 260mg, Fiber: 3g, Sugar: 8g, Vitamin A: 8733IU, Vitamin C: 5mg, Calcium: 64mg, Iron: 2mg