Teresa's Recipes
Cabbage and Egg Noodle Soup
This comforting Cabbage and Egg Noodle Soup is a delightful blend of wholesome ingredients that warm the soul. With tender egg noodles cradled in a savory chicken broth, this soup is enhanced by the sweetness of carrots and the earthy depth of cabbage. It’s a perfect dish for chilly evenings or when you need a little extra comfort. Historically, cabbage soups have been enjoyed in various cultures, symbolizing nourishment and frugality, making this dish a timeless classic.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 2 medium, sliced Carrots
- 4 cups, chopped Cabbage
- 6 cups Chicken broth
- 2 cups Egg noodles
- 1 teaspoon Dried thyme
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 7g
- Carbs: 30g
- Protein: 9g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the sliced carrots and chopped cabbage, cooking for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the egg noodles and dried thyme. Cook according to the package instructions for the noodles, usually around 7-10 minutes.
- Season the soup with salt and pepper to taste, adjusting to your preference.
- Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Tips
- For an extra layer of flavor, consider adding a splash of soy sauce or a teaspoon of lemon juice just before serving.
- Feel free to add other vegetables like bell peppers or peas for a more colorful and nutritious soup.
- This soup can easily be made vegetarian by substituting vegetable broth for chicken broth.