E.J.'s Vegetable Noodle Soup

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

E.J.'s Vegetable Noodle Soup
Photo: Kana Okada
Active Time:
25 mins
Total Time:
50 mins


  • 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


  1. 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.

  2. 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.


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

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