Creamy Vegetable Noodle Soup

The first time I made this soup, it became an instant family favorite. What’s not to love about a hot bowl of simple comfort on a crisp fall day…yum!

Creamy Vegetable Noodle Soup

Course: Main Course, Side Dish
Author: The Mill Town Kitchen


  • 1/3 cup Butter
  • 1 Knorr Chicken Bouillon Cube (or 2 servings)
  • 1/2 Yellow Onion (finely diced)
  • 6-7 ribs Celery (finely chopped)
  • 1 small Carrot (finely chopped)
  • 1/2 box Fettuccini (broken into roughly 1" pieces)
  • 1/4 cup Flour
  • 6 cups Chicken Broth
  • 6 Fresh Sage Leaves (well minced)
  • 2-3 Sprigs Fresh Thyme
  • 1/4 cup Frozen Peas
  • 1/2 cup Half and Half


  • First, boil your broken pasta in heavily salted water, according to package directions.  Drain and set aside.
  • Next, melt your butter in a large dutch oven or stockpot and saute your vegetables, along with your bouillon cube, until slightly softened – about 5 minutes.
  • Add your flour and stir to combine for about 1 minute
  • Slowly pour in your chicken stock, while stirring to eliminate any flour lumps
  • Add in your herbs and stir until the broth begins to bubble and becomes slightly thickened
  • Once bubbling, cover your pot with a tight fitting lid and simmer for about 10-15 minutes
  • When finished, add your frozen peas and half and half, stirring to fully combine
For serving, if you plan to keep leftovers, add a helping of your cooked pasta into a bowl and top with your delicious soup.  If you’re not wanting leftover soup, you can add the cooked pasta right into your soup pot before serving.
For leftover storage, keep your pasta and soup in separate containers in the fridge.  Doing this will prevent your pasta from becoming bloated and mushy.  When you’re ready to reheat, add your desired amount of pasta and soup to a pot and warm on medium low heat on your stovetop.   

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