Veggie + Noodle Soup

This is my “what’s in the fridge” recipe.  I always have a ton of veggies from our weekly farmers co-op delivery and I was craving soup since I was feeling under the weather.  I used the former chef’s recipe as a guideline but invented my own creation. So here’s what I did and it’s super easy!


  • 2-3 cups of pasta (any type you want)
  • 3-5 carrots diced
  • 1 bunch leeks diced
  • 1 small yellow onion minced
  • 1 head of broccoli chopped
  • 1 bunch of oyster mushrooms
  • 1 tablespoon of minced garlic
  • 1 teaspoon of dried thyme
  • 3-5 stalks celery, diced
  • 10 cups of chicken stock (I did 10 cups of water and organic chicken + veggie cubes (3) )
  • 2 tablespoons of olive oil


1. Heat in a large dutch oven olive oil on the stove.   Add the diced onion, leeks and cook for about 5 minutes or until the onion begins to soften.

2. Add the carrots and celery and cook for another 3-5 minutes.

3. Add the minced garlic and dried thyme.

4. Add chicken stock and bring to a simmer.  Add the mushrooms, broccoli and pasta 5 minutes or so before your done.   Cook until pasta is tender.  It’s going to absorb a lot of the broth, so you may want to add more broth.

5. Enjoy!

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