My grandma knew the secret to making the perfect noodle soup. I’ve made it so many times for my family that I could cook it with my eyes closed. In this post, I’ll show you just how easy and quick it is to make fresh noodle soup from scratch—no packets needed.
Ingredients for Your Noodle Soup
It really doesn’t take much to bring a comforting noodle soup, just like Grandma’s, to the table. The base is a rich vegetable broth. If you’ve got the time and patience, you can make it fresh. Personally, I like to use my homemade vegetable broth—it’s quicker and free from sugar, yeast, preservatives, and flavour enhancers. All that’s left are these simple ingredients for your noodle soup:
Onion and Soup Vegetables: These are the ultimate flavour boosters. The typical soup mix usually includes carrots, leeks, celeriac, and parsley. I’ll explain how to easily prepare these veggies in a later recipe—be sure to check it out!
Oil: I like to use rapeseed oil; it’s perfect for sautéing the vegetables.
Soup Noodles: Whether you prefer small shell pasta or alphabet noodles, the choice is yours!
Peas: Frozen peas work perfectly fine here, no need to complicate things.
Parsley: Just before the soup is ready, I toss in some fresh, chopped parsley for a more intense flavor. You can use either curly or flat-leaf parsley—both work great.
Spices: I keep it simple with a bay leaf, salt, and pepper. That’s all you need to get that classic, comforting taste just like the old days.
Cook Easy Noodle Soup in 30 Minutes
Making noodle soup is almost effortless. All you need to do is chop the onion and soup vegetables, give them a quick sauté, then deglaze with vegetable broth. From that point, the hard work is done. Just toss in a bay leaf, cover the pot, and let the soup simmer away. Toward the end of cooking, add the noodles, peas, and parsley. Season with salt and pepper—and that’s it! You’ve just made the best noodle soup with hardly any effort.
Toppings and Add-Ins to Elevate Your Noodle Soup
Grandma’s noodle soup is actually the perfect base for a hearty chicken soup. If you’re not sticking to a vegetarian version, feel free to add in some chicken. You can also jazz it up with sliced sausages or traditional marrow dumplings.
I hope you enjoy my homemade noodle soup! I’d love to hear your thoughts—leave me a comment below!
Ingredients
- 1 onion
- 1 bunch of soup vegetables (carrots, leeks, celeriac, parsley)
- 1 tbsp rapeseed oil
- 1.5 liters vegetable broth
- 1 bay leaf
- 80g soup noodles
- 100g frozen peas
- 2 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Finely chop the onion. Cut the soup vegetables into bite-sized pieces (slice the carrots, cut the leeks into rings, and dice the celeriac).
- Heat the rapeseed oil in a pot and sauté the onion and soup vegetables for 2 minutes. Deglaze with the vegetable broth and add the bay leaf. Cover and let it simmer over medium heat for 10 minutes.
- Add the soup noodles and cook for another 5 minutes. Then, stir in the peas and parsley, and cook for an additional 5 minutes.
- Remove the bay leaf and season the soup with salt and pepper to taste.
Nutritional Information (Per Serving Approx.)
Calories: 145 kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g
Enjoy your homemade noodle soup!
