Vegetable Noodle Soup | Recipe

It snowed for the first time on Saturday! To warm up the cold day I made this soup. I had been wanting to make homemade noodles and I think this is a pretty great recipe.

Egg Noodles

  • 2 Cups flour
  • 1/2 Teaspoon salt
  • 1/3 Cup water
  • 1 Teaspoon oil
  • 2 Eggs

In a bowl, combine flour and salt. In another bowl, whisk the ingredients together. Mix wet and dry ingredients together. You can use the kneading tool for your KitchenAid Mixer if you have one or knead by hand, I used my mixer. Knead for 8 minutes.

Divide the dough into two pieces and with a rolling pin, roll dough thinly on wax paper. You want it to be about 1/8 inch thick. Cover with a towel and let the dough sit for 20 minutes. While you are waiting, start your soup below.

Use a pizza cutter and cut the dough into thin pieces. Keep in mind that they will double or triple in size.

Boil for 15 – 20 minutes.

 

Vegetable Soup

  • 1 Large onion, chopped
  • 4 Cloves garlic
  • 5 Stalks celery, sliced
  • 5 Carrots, sliced
  • 8 Cups water or vegetable broth
  • 1 Teaspoon parsley
  • 1/4 Teaspoon pepper

Bring water and all ingredients to a boil. After a boiling for 5 minutes or so add the homemade egg noodles from above and simmer for 15-20 minutes, until the vegetables are tender.

Note: If you want to, you can add a can of drained navy beans or chicken to this recipe and as many vegetables as you want.

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