Egg Noodle Soup With Vegetables – Comforting, Simple, and Satisfying
There’s something about a warm bowl of egg noodle soup that just feels right, especially on a busy weeknight or a cold day. This version keeps things simple: tender egg noodles, colorful vegetables, and a savory, aromatic broth. It’s the kind of soup that tastes like it took all afternoon, but it actually comes together quickly.
You can keep it light and vegetarian or add protein to make it heartier. Either way, it’s a cozy, reliable recipe you’ll come back to again and again.
Egg Noodle Soup With Vegetables – Comforting, Simple, and Satisfying
Ingredients
Method
- Sauté the aromatics: Heat the oil in a large pot over medium heat.Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the vegetables: Add carrots, celery, mushrooms, zucchini, and green beans.Cook 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release some liquid.
- Build the broth: Pour in the broth. Add soy sauce (if using), thyme, and the bay leaf. Bring to a gentle boil, then reduce to a simmer.Taste and season with salt and pepper as needed.
- Simmer to meld flavors: Let the soup simmer for 10 minutes, until the carrots are tender but not mushy. If adding cooked chicken or tofu, stir it in now to warm through.
- Cook the noodles: You have two options. For the best texture, cook egg noodles separately in salted water according to package directions, then drain.Or, add noodles directly to the soup and cook until just tender. Either way, avoid overcooking.
- Finish with greens and brightness: Stir in the spinach (or kale) and let it wilt, 1–2 minutes. Add lemon juice or rice vinegar to brighten the flavor.Adjust salt, pepper, and seasonings to taste.
- Serve and garnish: Ladle into bowls. Add noodles if you cooked them separately. Garnish with chopped parsley or green onions.Drizzle a little sesame oil or sprinkle red pepper flakes if you like heat.
What Makes This Recipe So Good
- Fast and flexible: Ready in about 30 minutes, with room to swap in whatever veggies you have on hand.
- Comforting flavor: A savory broth with garlic, ginger, and herbs that tastes soothing and well-rounded.
- Budget-friendly: Uses pantry staples and simple produce, no specialty ingredients required.
- Family-friendly: Mild, cozy flavors that appeal to kids and adults. You can spice it up if you want.
- Meal-prep friendly: The broth and veggies store well, and you can cook noodles fresh to keep them springy.
Ingredients
- 2 tablespoons olive oil (or neutral cooking oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely chopped
- 2 medium carrots, thinly sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced (cremini or button)
- 1 small zucchini, halved lengthwise and sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups vegetable or chicken broth (low-sodium preferred)
- 2 cups baby spinach or chopped kale
- 8 ounces dried egg noodles (wide or medium)
- 2 teaspoons soy sauce or tamari (optional, for depth)
- 1 teaspoon lemon juice or rice vinegar (for brightness)
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf (optional)
- Salt and black pepper, to taste
- Fresh parsley or green onions, chopped, for garnish
- Optional add-ins: cooked shredded chicken, tofu cubes, a pinch of red pepper flakes, sesame oil for finishing
How to Make It
- Sauté the aromatics: Heat the oil in a large pot over medium heat.Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the vegetables: Add carrots, celery, mushrooms, zucchini, and green beans.Cook 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release some liquid.
- Build the broth: Pour in the broth. Add soy sauce (if using), thyme, and the bay leaf. Bring to a gentle boil, then reduce to a simmer.Taste and season with salt and pepper as needed.
- Simmer to meld flavors: Let the soup simmer for 10 minutes, until the carrots are tender but not mushy. If adding cooked chicken or tofu, stir it in now to warm through.
- Cook the noodles: You have two options. For the best texture, cook egg noodles separately in salted water according to package directions, then drain.Or, add noodles directly to the soup and cook until just tender. Either way, avoid overcooking.
- Finish with greens and brightness: Stir in the spinach (or kale) and let it wilt, 1–2 minutes. Add lemon juice or rice vinegar to brighten the flavor.Adjust salt, pepper, and seasonings to taste.
- Serve and garnish: Ladle into bowls. Add noodles if you cooked them separately. Garnish with chopped parsley or green onions.Drizzle a little sesame oil or sprinkle red pepper flakes if you like heat.
Storage Instructions
- Keep noodles separate: Store cooked noodles and soup in separate containers. This prevents the noodles from soaking up all the broth.
- Refrigeration: The soup (without noodles) keeps 4 days in an airtight container. Noodles keep 3 days.
- Freezing: Freeze the broth with vegetables for up to 3 months.Do not freeze the noodles; cook fresh when ready to serve.
- Reheating: Warm the soup on the stove over medium heat. Add noodles just before serving. If the soup thickens, splash in a bit of broth or water.
Health Benefits
- Vegetable variety: Carrots, celery, mushrooms, and greens bring fiber, vitamins A and C, potassium, and antioxidants that support immunity and gut health.
- Balanced meal: Egg noodles offer satisfying carbs, while optional chicken or tofu adds lean protein.The combination keeps you full without feeling heavy.
- Low in saturated fat: Using olive oil and broth keeps it light. You control the salt, too, by choosing low-sodium broth.
- Hydrating and soothing: Warm, brothy soups are gentle on the stomach and help maintain hydration, especially when you’re under the weather.
What Not to Do
- Don’t overcook the noodles: Egg noodles turn mushy fast. Keep them al dente and cook them separately if you can.
- Don’t skip seasoning: Taste the broth before serving.A pinch of salt, a splash of lemon, or a dash of soy sauce can make the flavors pop.
- Don’t overcrowd with too many veggies at once: If your pot is small, sauté in batches so the vegetables cook evenly and don’t steam.
- Don’t boil the soup aggressively: A hard boil can break up noodles and turn veggies soft. Keep it at a gentle simmer.
Variations You Can Try
- Ginger-sesame twist: Add 1 teaspoon toasted sesame oil and extra ginger. Finish with sliced green onions and a squeeze of lime.
- Creamy comfort: Stir in a splash of half-and-half or coconut milk at the end for a richer, silkier broth.
- Protein boost: Add shredded rotisserie chicken, sliced chicken sausage, cubed tofu, or edamame.
- Extra veggies: Try peas, corn, bok choy, napa cabbage, leeks, or bell peppers.
- Spicy version: Add chili crisp, a spoonful of sambal oelek, or a pinch of red pepper flakes for heat.
- Herb-forward: Swap thyme for dill and parsley, or add a bay leaf and a sprig of rosemary for a more classic, herbal profile.
- Gluten-free: Use gluten-free egg noodles or rice noodles and tamari instead of soy sauce.
FAQ
Can I make this soup vegetarian?
Yes.
Use vegetable broth and skip any meat add-ins. For protein, add tofu, white beans, or edamame. You’ll still get a rich, satisfying flavor from the garlic, ginger, and herbs.
What’s the best type of egg noodle to use?
Wide or medium egg noodles work well because they hold up in the broth without getting lost.
If you prefer a lighter bite, medium noodles are great. For a heartier soup, go with wide noodles.
Can I cook the noodles in the soup?
You can, but the noodles will absorb broth and soften more as they sit. If you expect leftovers, cook noodles separately and add them to each bowl.
It preserves texture and keeps the broth from disappearing.
How do I add more flavor if my broth tastes flat?
Add a pinch of salt, a splash of soy sauce or tamari, and a little acid like lemon juice or vinegar. A small knob of butter can add body, and a few drops of sesame oil bring a nutty finish.
How can I make it faster?
Use pre-cut vegetables and store-bought low-sodium broth. Start boiling water for noodles while you sauté the aromatics.
The soup can be on the table in about 25–30 minutes.
Can I use frozen vegetables?
Absolutely. Add them straight from the freezer in the simmer stage. Peas, mixed vegetables, and spinach work especially well.
Adjust cooking time so they’re heated through but not mushy.
In Conclusion
Egg noodle soup with vegetables is simple, flexible, and deeply satisfying. It delivers cozy flavor with minimal effort and makes smart use of whatever you have in the fridge. Keep the noodles al dente, season the broth well, and finish with something bright.
With those small moves, you’ll have a bowl that feels both comforting and fresh every time.
