Vegetable Noodle Soup is a perennial favorite in my kitchen, whether it be to ward off the chill outside, to stave off the flu or a cold or just to have a bowl of comfort food.
When it starts warming up and feeling a little more Spring-like, I turn away from thick, hearty soups, stews, and chili and lean more toward broth-based soups many days. Do you lean seasonally like this with soups, too? I’m not sure why this happens, but I do notice when menu planning for the upcoming warm weather I am including more soups like this, less thick and rich stews. In fact, the Vegetable Noodle Soup has been on our dinner menu for the past two weeks.
About the noodles: I’ve used Jovial’s gluten-free egg noodles. You could use whatever noodle you prefer. I like these noodles a lot and recently split a case of them with a friend so I have plenty to use. I’ve also used gluten-free ziti in this recipe but much prefer an egg noodle for that slightly chewy texture. It reminds me of a homemade chicken noodle soup–just without the chicken and gluten.
When making a big pot of soup (this does make a nice, big pot of soup), I use this cast iron Dutch oven from Lodge. I’ve cooked with cast iron most of my life, but really took a liking to it when it was suggested to me the iron content in my food would be increased if I cooked in cast iron. I don’t know how significant the iron content is increased, but thanks to Celiac disease, I fight with iron. I was willing to try it…and then I fell in love with cast iron. It’s easy to clean, holds heat well and can go from the cooktop to the oven. The only downfall is that it is heavy. My Dutch oven sometimes feels like it weighs 248 pounds. It’s really only 16 pounds, but still…
Alrighty, let’s get right to the recipe. Enjoy!