Recipe - Vegetarian Chicken Noodle Soup

Thank you, Sheila Marie, for showing us what you did with your recent Garden of Esther pasta purchase! She started with our gluten-free fusilli and paired it with an array of colorful veggies in a vegetable-based stock. Looks like chicken noodle soup, doesn't it?

Scroll to the bottom for a healthy, delicious, and easy chicken-free chicken noodle soup you can make at home with your Garden of Esther pasta!

Vero Beach local fresh pasta
Soup - so easy, so healthy, so yummy!


2-4 TB olive oil

2 ribs celery, diced

2 carrots, diced

2 cloves garlic, minced

1 onion, diced

1/2 tsp kosher salt

4-6 cups vegetable broth (depending on how thin you want your soup)

Fresh parsley or basil, chopped or slivered (about 1/3 cup)

2 TB fresh lemon juice


12 oz Garden of Esther short pasta


Heat the oil in a large soup pot over medium heat. Add the celery, carrot, garlic, and onion. Season with salt and cook until tender and onions are translucent, about 6-8 minutes.

Meanwhile, in a separate pot, prepare your pasta as usual - cooking it for 2-4 minutes at a steady boil and stirring frequently. Rinse briefly and drain.

Once the vegetables are cooked, add 4 cups broth, herbs, lemon juice, and pepper.

Stir in your desired amount of cooked pasta; thin with any remaining broth (optional).


Soup is flexible - you can always add or substitute different vegetables, such as peas, corn, or zucchini.

Inspired by "Vegetable Noodle Soup" on The Food Network.

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