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 Recipes > Soups & broths > Search results
Soups & broths

Vegetable noodle soup

Ingredients:
3 (10-ounce) cans no-salt-added chicken broth, undiluted
2 cups water
2 large carrots, scraped and cut into 1-inch julienne strips
1 large sweet red pepper, seeded and cut into 1-inch julienne strips
1 medium leek, sliced
2 ounces uncooked vermicelli pasta, broken in half
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground white pepper
1 tablespoon chopped fresh parsley or 2 teaspoons dried paarsley flakes

Directions:
Combine chicken broth and water in a large Dutch oven; bring to a boil.
Add carrot, red pepper, and leek. Reduce heat and simmer 4 minutes. Add
pasta, salt, and pepper; cook an additional 6 minutes or until pasta is
done and vegtables are tender. To serve, ladle soup into individual bowls,
and sprinkle each with parsley 
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