Vegetable-Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot vegetable and noodle soup with orzo pasta, mixed vegetables, and chicken, seasoned with Italian herbs. Served with bread, it's comforting and perfect for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 cup finely diced onion (1 yellow onion, see note 1)
- 1 cup finely diced carrot (2 to 3 large carrots, see note 1)
- 1 cup finely diced celery (3 celery stalks, see note 1)
- 1 tablespoon finely minced garlic (3 cloves)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Salt and pepper
- 6 cups chicken stock (or vegetable stock, see note 2)
- 2 bay leaves
- 1 Parmesan rind (optional, see note 3)
- 1 cup uncooked orzo pasta
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup diced cooked chicken (optional)
- 3 tablespoons finely chopped fresh parsley (optional)
- Serving suggestions (see note 4)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 585mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 585MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.