i'd rather be baking

I’d like to thank my compromised immune system for the creation of this soup. Or something like that.

I’ve never been a big fan of soup in general, but once in awhile when I’m really sick, it actually sounds good. My sweet husband made multiple trips to the grocery store for me last week, but the most important one was for soup supplies. I had a craving! And the very first bite of this soup actually made me feel better. At least in my mind.

This is a traditional chicken noodle soup, minus the chicken and with lots of veggies. You can use chicken, but really, is the chicken in chicken noodle soup ever that great? It’s usually pretty bland, and if you’re sick enough to need this soup, you probably need some extra vegetables, too! At least that’s what I was thinking.

Here’s hoping you’re healthier than me. But if not, make yourself some soup. And please bring me a bowl.

Veggie Noodle Soup
Serves 5

1 1/2 cups peeled, chopped zucchini (about 2 medium)
1/2 cup chopped celery
1/2 cup peeled, chopped carrots
1/2 cup chopped onion
2 tablespoons butter or margarine
1 cup egg noodles (I used whole grain)
48 oz vegetable broth or stock*
1 1/2 teaspoons Herbs de Provence or Italian seasoning
1/2 teaspoon black pepper

In a large stock pot, melt butter and saute onion, celery, and carrots 2-3 minutes, until fragrant and slightly softened.

Add zucchini, broth, herbs, and pepper. Simmer for 30 minutes. Add noodles, and simmer another 10 minutes. Enjoy!

*Depending on how you buy your broth (carton vs. can), you might have some leftover. Vegetable broth only keeps in the fridge for about a week, but lasts for months in the freezer. Pour leftover broth into an ice tray, freeze, and store cubes in the freezer until the next time you need them! This is my favorite cooking tip ever.