Noodle Soup

Prep: 10 minute Cook: 30 minutes


By Heather McDougall
This soup is reminiscent of my favorite chicken noodle soup when I was a young child. I usually make this with fancy ribbon noodles (egg-free, of course) which sort of melt in your mouth when you're eating them. I make whole wheat bread in my bread machine to serve with this soup. Delicious!


  • 6 cups vegetable broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1/2 tsp marjoram
  • 1/2 tsp sage
  • 1/4 tsp thyme
  • freshly ground black pepper to taste
  • 1 tsp soy sauce (optional)
  • 3 cups uncooked fancy ribbon noodles


Place all of the ingredients, except the noodles in a large pot. Bring to a boil, cover, reduce heat and simmer for about 20 minutes. Add the noodles and cook about 10 minutes longer until noodles are very tender.

Hints: Garden Time Organic makes Fancy Ribbons sold in a 10 ounce bag. I use about 1/2 of the bag in this recipe.