These smooth veggies and noodles are a tasty solace sustenance. I cherish how the winter season is a reason to make unlimited bunches of soups and stews like this one. The egg noodles are covered in a rich and velvety sauce yet the veggies help balance it out. It's an incredible method to go through a portion of those canned vegetables that have been sitting in your storeroom for a considerable length of time.
On the off chance that you need to make a without dairy variant, you can substitute the entire milk for a veggie lover cream. I attempted this with Ripple's without dairy cream and it was similarly as tasty as entire milk. I infrequently have milk in my ice chest yet this formula made it worth rushing to the store to get a quart! Remember, this formula contains egg noodles so on the off chance that you needed to make this totally veggie lover, you'd have to substitute the noodles also.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- ½ cup diced carrots (about 3 large carrots)
- 4 cloves garlic, minced
- 3 cups vegetable broth (I like the “not-chicken” kind of broth)
- 2 cups whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 8oz egg noodles
- 1 cup corn (canned or frozen)
- 1 cup peas (canned or frozen)
- 1 teaspoon salt (or to taste)
INSTRUCTIONS
- In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
- Add the onion, celery, and carrots to the pot and cook for 6-7 minutes until the vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Add the broth and bring to a boil.
- Add the thyme, paprika, egg noodles, corn, and peas.
- Return to a boil then reduce to a simmer, add milk, and cook for 10-15 minutes until the noodles are tender and the mixture has thickened.
- Add salt, plus more if needed.
- Let sit for 8-10 minutes before serving, to allow it to continue to thicken
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