Recipes

E.J.'s Vegetable Noodle Soup

Name: E.J.'s Vegetable Noodle Soup
Total time: 50 min
Ingredients: 2 small onions, cut into 1/4-inch dice; 3 celery ribs, cut into 1/4-inch dice; 4 carrots, thinly sliced; 2 tablespoons vegetable oil; 1 garlic clove, minced; 3/4 teaspoon chopped thyme; 6 cups low-sodium chicken broth; 1 cup water; 1 bay leaf; Kosher salt and freshly ground pepper; 2/3 cup alphabet pasta; 1/2 cup frozen peas, thawed; 2 tablespoons snipped chives

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The Good News In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. "It's one of the first dishes I cooked for E.J. and Meril," says Emeril Lagasse. "It's great for young kids." More Healthy Soups

By

Emeril Lagasse

Updated on February 14, 2018

E.J.'s Vegetable Noodle Soup — Photo: Kana Okada

Active Time:

25 mins

Total Time:

50 mins

Yield:

4

Ingredients

2 small onions, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
4 carrots, thinly sliced
2 tablespoons vegetable oil
1 garlic clove, minced
3/4 teaspoon chopped thyme
6 cups low-sodium chicken broth
1 cup water
1 bay leaf
Kosher salt and freshly ground pepper
2/3 cup alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons snipped chives

Directions

Heat the oil in a large saucepan. Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes. Add the garlic and thyme and cook for 1 minute. Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes. Season with salt and pepper.
Stir in the pasta and simmer until tender, 5 minutes. Remove from the heat and stir in the peas and chives. Cover and let stand for 5 minutes. Discard the bay leaf. Ladle the soup into bowls and serve.

Notes

One Serving 248 cal, 9 gm fat, 1.7 gm sat fat, 34 gm carb, 4.8 gm fiber.