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.