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Creamy Vegetable Noodle Soup | realmomkitchen.co
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3 from 1 vote

Creamy Vegetable Noodle Soup

Calories
Author Laura

Ingredients

  • 3 Tbsp butter
  • ½ onion finely diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 1 red bell pepper diced
  • 2 cloves minced garlic
  • ⅓ cup flour
  • 1 tsp dried thyme
  • 3 cups milk I used fat free
  • 2 cups chicken broth
  • 1 cup water
  • 1 Tbsp bouillon I use Better Than Bouillon
  • Salt and pepper to taste
  • 7 oz linguine broken into 4 pieces
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions

  • In a stock pot, melt butter. Add onion and cook for 2 minutes. Next add carrot and celery and cook for 2 minutes. Add in red pepper and garlic, cook for another 1 minute.
  • Sprinkle flour over the vegetables and cook for 1 minute.
  • Add in half the broth and mix. Once flour is incorporated into the broth, add remaining broth, milk, water, dried thyme, bouillon, salt and pepper. Stir until well combined.
  • Mix, then add corn and peas. Bring to simmer then lower heat slightly.
  • Add the pasta into the pot cook for 10 minutes or until pasta is just cooked. Adjust salt and pepper to taste. Serves 4-5.