Name: Enchanted Herb Veggie Noodle Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 2 medium carrots, peeled and thinly sliced into rounds; 1 teaspoon dried thyme (or 2 teaspoons fresh); 6 cups vegetable broth or water (use low-sodium if store-bought); 1 bay leaf (optional); 4 ounces thin egg noodles; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; Fresh parsley for garnish (optional)

Description

Clear vegetable broth brightened with garlic, thyme, carrots, and thin egg noodles for savory, throat-friendly umami. This simple simmered soup feels tavern-cozy and nourishing while staying light and easy to eat. Approximately 30 minutes using affordable Walmart produce, herbs, and pasta.

Cultural Background

Vegetable soups and broths trace back to ancient history, with early examples of boiled vegetable mixtures dating to prehistoric times and broths documented around the year 1000 in various cultures. Potages, or thick vegetable soups, became common in medieval Europe by the 1400s as simple, nourishing fare for peasants and travelers in taverns or inns. Egg noodle additions draw from broader noodle soup traditions seen in European and Asian cuisines, where thin pasta or noodles were simmered in clear stocks for easy digestion and comfort during illness.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 medium carrots, peeled and thinly sliced into rounds
1 teaspoon dried thyme (or 2 teaspoons fresh)
6 cups vegetable broth or water (use low-sodium if store-bought)
1 bay leaf (optional)
4 ounces thin egg noodles
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Fresh parsley for garnish (optional)

Instructions

Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent but not browned.
Stir in the minced garlic and sliced carrots, cooking for another 2 minutes until the garlic is fragrant and the carrots begin to soften slightly.
Sprinkle in the dried thyme and stir for 30 seconds to toast the herbs lightly and release their aroma.
Pour in the vegetable broth or water, add the bay leaf if using, and bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for 10 minutes to allow the flavors to meld into a clear, aromatic broth.
Add the thin egg noodles directly to the simmering broth and cook uncovered for 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente) and the carrots are soft.
Remove the bay leaf, taste and adjust seasoning with salt and pepper as needed, then ladle into bowls and garnish with fresh parsley if desired. Serve hot.

Tips

- For an even clearer broth, avoid boiling vigorously after adding the liquid and skim any foam that rises to the surface during simmering.
- Do not overcook the egg noodles as they can become mushy and absorb too much broth; check them at the 5-minute mark.
- Substitute dried thyme with other mild herbs like oregano or add a pinch of turmeric for extra soothing color and anti-inflammatory benefits if available.

Nutrition

Calories: 160
Protein: 5g
Carbs: 28g
Fat: 4g