Vegetable Noodle Soup for Healthy breakfast

This soup is simply as appropriate for dinner as it is also for lunch — it is warming and comforting and best for a rainy day.

1.    Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 rib celery, sliced (approximately 1 cup)
  • 1 medium carrot, sliced (approximately 3/4 cup)
  • 1 clove of garlic, smashed
  • 1/4 medium onion, approximately 1/2 cup
  • 1/4 teaspoon kosher salt
  • 1/3 cup orzo or different small pasta or egg noodles or broken up spaghetti
  • 4 cups of low-sodium chicken broth (1-quart box, or 2 cans)
  • A small handful of clean parsley leaves, basil, or dill, chopped (approximately 2 tablespoons)
  • 1/2 lemon, juiced (approximately 1 tablespoon)
  • Freshly ground black pepper
  • Serving suggestion: Whole-wheat crackers and cheese sticks.

2.    Directions

Step 1

 Heat the olive oil in a medium saucepan over medium heat; add all of the vegetables, garlic, and onion. Season with the salt, and cook till tender, approximately 6 minutes. Add the pasta and cook till barely toasted and golden, approximately 2 minutes. Add broth, and bring to a boil over excessive heat. Cook, covered, till pasta is simply tender, approximately 8 minutes.

Step 2

 Stir in whatever herb that suits you (or your younger eater) and lemon juice. Season with pepper and further salt, to taste. Fill thermos, percent in a lunch sack with crackers and cheese sticks, and ship off to school.

3.    Cook’s Note

This soup freezes well, so freeze any leftovers or make a double batch to have lots on hand. Also, you could stir in some cooked chicken or mini-meatballs, if desired, for another meal.

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