Carrot Noodle Soup

Carrot Noodle Soup

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This simple carrot noodle soup makes a nice appetizer before dinner! The savory broth and noodles bring in flavor and texture.

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Chicago, IL

Time needed

60 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 6 cups Water
  • 5 Carrots, cut into 2" pieces
  • 2 Onions, peeled and each cut into 8 wedges
  • 8 Springs of Flat-leaf Parsley
  • 1½ tsp Salt
  • ½ tsp Black Pepper
  • 1½ cups Egg Noodles, Spirals

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Directions

In a large pot, bring and water to a boil over high
heat. Add in carrots, onions, parsley sprigs, bay leaves,
salt, and black pepper.
Reduce heat to low, cover, and let simmer 1 hour or until the carrots are tender.
Remove and discard the bay leaves and parsley sprigs from the soup.
Add noodles to the soup and bring to a boil.
Reduce heat to medium and cook for about 5 minutes, or until the noodles are tender.
Serve.

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