Zucchini & Onion Noodle Soup
Soups are the perfect thing to cook when your time and budget are limited. This soup is no exception. And they can taste really delicious. I remember asking an amazing French chef instructor at culinary school what his favorite food to make and eat at home was—he barely even thought about it and quickly replied with, “Soups!” My mother was visiting this past week and felt sick one day. I made her a small batch of this quick noodle soup with onions and zucchini which came out tasting wonderful. The simple methodology for cooking soup laid out in the recipe below can be applied to a vast array of vegetables. Use whatever combinations you have on hand to make a rustic vegetable soup!
Ingredients
- 2 Tbsp salted butter
- 2 medium-sized white onions, (medium dice)
- 1 quart chicken stock
- ½ zucchini, (cut into ½” cubes)
- 3 cloves of garlic, (thinly sliced)
- 1 cup of stale bread
- ¼ cup dried macaroni noodles
- Kosher salt & freshly-ground black pepper, (to taste)
Instructions
- Heat butter in the bottom of your soup pot.
- Add the white onions and cook on medium heat until the onions are translucent and soft.
- Add the chicken stock and bring to a simmer.
- Add the zucchini, sliced garlic, stale bread, and cook for an additional 5 minutes.
- Taste and adjust seasoning with salt & freshly-ground black pepper.
- Add the dried macaroni noodles and cook until noodles are completely cooked and soft.
- Serve soup hot, with toasted & buttered slices of crusty bread.
Notes
This soup will keep well in the fridge for five days. If you want your soup to have an even thicker consistency, feel free to add more vegetables or leftover stale bread.
If you have some chicken lying around and prefer a soup with meat in it, feel free to add it in! Potatoes would also be nice to have in this soup.
If you have some chicken lying around and prefer a soup with meat in it, feel free to add it in! Potatoes would also be nice to have in this soup.