1 year ago

1 tablespoon olive oil
1 yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon turmeric
4 cups vegetable broth (I like this “not-chicken” style broth)
8oz egg noodles
1 cup corn (canned or frozen)
1 cup peas (canned or frozen)
2 cups milk
1 teaspoon salt (or to taste)

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 8-10 minutes until the vegetables are tender.
Add the garlic, thyme, paprika, and turmeric and cook for 1 minute.
Add the broth and bring it to a boil.
Add the egg noodles, corn, and peas.
Cook for 6-7 minutes until the egg noodles are tender. (I recommend slightly undercooking the noodles as they’ll continue to soften in the broth.)
Remove from heat, stir in the milk, and add salt to taste.
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