Noodle Soup
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!
Serves: 4-6
Prep Time: 10 min
Cook Time: 30 min
Ingredients
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
Directions
1
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.
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