Vegetable Noodle Soup

Vegetable Noodle Soup

A comforting warming soup, packed with flavor.
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Course: Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4


  • 1 medium onion
  • 2 large carrots
  • 2 large stalks celery
  • 2 cloves garlic
  • 1 inch knob fresh ginger
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons Spice Club Soup-er Seasoning
  • 1 14.5 oz. can chickpeas or shredded chicken
  • 6 cups water
  • 12 oz. egg noodles
  • fine sea salt to taste
  • freshly ground black pepper
  • chopped parsley, for garnish


  • Dice onion. Peel or scrub carrots and slice. Peel celery and slice. Peel garlic and grate with a microplane. Grate ginger with microplane (no need to peel).
  • In a medium-sized pot, heat the olive oil over medium heat. Add chopped onion, carrots, celery, garlic, and ginger. Cook, stirring occasionally, until beginning to soften.
  • Add the Soup-er seasoning, chickpeas or chicken and cook for about 1 minute.
  • Add the water and bring to a boil, then lower heat to a simmer. Cover and cook for 10 minutes. Add the pasta, and cook until it's al dente.
  • Taste for salt and pepper. Serve up in bowls, sprinkled with chopped parsley.
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