Veggie Noodle Soup

5 cups water

4 packages of chicken broth

2-3 sticks of celery

2-3 carrots

2 sprigs of rosemary

3 small garlic cloves

2 cups rotini pasta

Salt & Pepper

This recipe is a nice base for a soup that can be turned into something super hearty by adding a few more star ingredients. Next time I would add chicken or mini meatballs and maybe diced potatoes but I am short on groceries. I have been sick as a dog all weekend and am home today looking for something warm, comforting, and fast.

Make sure you have all your ingredients out and your veggies cut, about 1 inch thick. Peel the garlic cloves and gently crush them. Same with the sprigs of rosemary, I didn’t cut them up, only bruised by crumpling them up in my hands. 

*TIP* For a more mild/sweet garlic taste I pick out the small cloves in the middle of the garlic head.

I ended up using 2 pots, one to boil the pasta, another larger one to cook broth and veggies and add the pasta to finish cooking.

Bring 5 cups of water to a slow boil and add chicken broth powder. I used 4 packs of knor oxo. You can also use canned chicken broth or chicken broth made from scratch of course. Let this simmer on low.

Then start your second pot of boiling water for pasta! Once this pot comes to a boil, salt the water and add the pasta. Keep an eye on it, don’t let it boil over! 😝 

 I used a spiral shaped pasta, Barilla Rotini.
A shell or elbow shaped pasta would be good too.

Add to the broth water the chopped veggies, rosemary, garlic, and salt. Keep the pot on med high heat covered, stirring it occasionally and checking tenderness of veggies. Then turn the temperature down to low and let simmer away. 

Add in the pasta, stir and cover. Remove from the heat when the pasta and veggies come to a desired tenderness. I can’t stand over cooked mushy carrots or pasta so I try not to let the ingredients boil on low for too long.

Serve asap!