Best 15 Vegetable Noodle Soup Recipes

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

VEGETABLE NOODLE SOUP

Steps:

• 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.

CHICKEN AND VEGETABLE NOODLE SOUP

Steps:

• Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

TURKEY VEGETABLE NOODLE SOUP

Steps:

• Place turkey carcass into a large stock pot and completely cover with water.
• Bring water to a boil and then turn down to 7 (medium high) and cook with lid on for approxiamately 2 hours.
• Remove all bones and keep any meat that you can remove from the bones so you can place the meat back into the pot.
• Add the remaining ingredients and 2-3 cups of water to the pot and simmer for 1-2 hours.
• Enjoy!

QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP

Steps:

• Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
• Remove seasoning packets from ramen noodles; set aside.
• Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
• Stir in noodles. Bring to boil.
• Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
• Immediately remove from heat. Cover and let stand for five minutes.

VEGETABLE NOODLE SOUP

Steps:

• Cook noodles according to package directions, drain and set aside.
• While noodles are cooking, heat oil in large saucepan over medium heat.
• Saute onion, stirring until pale golden, about 5 minutes.
• Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
• Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
• Stir in the beans and cooked noodles.
• Remove bay leaf.
• Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)

Steps:

• Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
• Add vegetable blend, cover and return to a boil.
• Add spaghettini and chicken, partially cover pot, and bring to a boil.
• Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).

RAMEN NOODLE VEGETABLE SOUP

Steps:

• Place all ingredients, except the veg-all, in a stove top pan with lid.
• Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
• About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
• Stir occasionally.
• Serve when veggies are heated through.

JANEY'S VEGETABLE NOODLE SOUP

Steps:

• Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

ZESTY BEEF AND NOODLE VEGETABLE SOUP

Steps:

• In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
• Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
• To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.

THAI VEGETABLE NOODLE SOUP MY WAY

Steps:

• Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
• Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
• Add the stock and milk and bring to a boil.
• Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
• Add the bean sprouts and cilantro and serve right away.

INDONESIAN-STYLE SPICY CURRIED VEGETABLE NOODLE SOUP

Steps:

• 1. Warm the oil in a large stockpot over medium heat. Add the onions, garlic, and ginger root, and saute, stirring often, until the onions are soft and golden, about 10 minutes. 2. Add the mushrooms, then saute for 5 minutes. Sprinkle on the coriander, cumin, turmeric, and cayenne, and cook for 2 minutes, stirring often. 3. Pour in the vegetable stock, and coconut milk, and then bring the pot to a boil. 4. Add the potatoes and cook for 10 minutes, stirring occasionally. Mix in the green beans, red bell pepper, and and cook at a lively simmer until the vegetables are tender, about 8 minutes. Add the vermicelli for two remaining minutes of cooking.

HOT AND SOUR VEGETABLE RICE NOODLE SOUP

Steps:

• Put the stock, garlic and ginger into a large pot and bring to a boil.
• Reduce heat and allow to simmer for about 5 minutes.
• Add the onions, rice wine vinegar and sauce and bring back to a boil.
• Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.
• Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.
• Divide into bowls and enjoy.

THAI VEGETABLE NOODLE SOUP

Steps:

• 1. Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
• 2. Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
• 3. Add the stock and milk and bring to a boil.
• 4. Next add the soy sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
• 5. Add the bean sprouts and cilantro and serve right away.

EARTHY VEGETABLE NOODLE SOUP

Steps:

• Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.
• In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a preheated 500 degree F oven for 35 to 40 minutes or until cooked through.