Flu shot Noodle Shoup
During the winter months, when avoiding friends and family members with colds and dodging sneezing strangers on the street becomes a full-time job, this soup is a mainstay in my family’s weekly dinner rotation and our stay-healthy routine.
Total Time30 minutes mins
Course: Dinner
Keyword: chicken noodle soup, chicken soup, flu, flu season
Servings: 4
- 4 servings of you favorite pasta, uncooked
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 1 medium leek, sliced
- 8 cloves garlic, minced
- 1-inch knob of ginger, peeled and minced
- 6 cups vegetable broth
- 4 large carrots, peeled and chopped (about 2 cups)
- 5 stalks celery (about 2 cups)
- 2 tablespoons chopped fresh dill
- Salt and black pepper, to taste
Prepare the pasta according to the instructions on the package.
Heat the olive oil in a large pot over medium heat. Add the onions, leek, garlic, and ginger, and sauté for 5 minutes, until the onions are translucent.
Add the vegetable broth, carrots, celery, and dill, and bring to a simmer. Cover the pot and simmer for 15–20 minutes, until the carrots and celery are tender. Add the cooked pasta to the pot and season with salt and pepper. Serve warm.