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If you love the combination of peas and carrots, then you will love this Peas & Carrots Noodle Soup recipe! It also uses fresh parsley, which adds a perfect herbal touch.
You can use whatever type of pasta you want for this soup, even a gluten-free variety such as Banza pasta will work. Banza is actually what I used for reference. But you can also sub the pasta for rice, lentils, or just extra veggies depending on what you are going for.
Is homemaking soup difficult?
Definitely not! It comes together in less than 30 minutes if using pre-made broth. Just be sure to buy a flavorful one! All you have to do for homemade soup is sauté some veggies, then add broth and seasonings and bring it to a boil, then add the pasta and cook until al dente, then add the rotisserie chicken pieces and voila! You’ve got a delicious soup.
How can I make my homemade soup more flavorful?
Some soups may turn out a little bland depending on the broth you use. I recommend using a high-quality, flavorful, dark broth. Using a bone broth should be an easy way to make sure it’s flavorful, too. Also be sure to taste test at the end of making the soup and add more seasonings as desired, especially salt if you opted for a low-sodium broth (I recommend using a regular one, not low-sodium).
Another even better way to make sure your soup turns out perfectly flavorful: Homemake your own broth! It’s a super easy prep and you just let it simmer in a pot for a day, not even having to pay attention to it. Then you have a cost-effective, delicious, homemade broth.
How would I homemake broth?
Take the bones of the rotisserie chicken and put it in a large 12 quart soup pot. Fill the pot with water. Add plenty of salt (a couple teaspoons should be good), a touch of herbs (such as 1/2 tsp oregano), and diced carrots and celery. Turn the heat up to bring it to a boil. Once boiling, turn it to a simmer, cover the pot, and let it lightly simmer for 12-36 hours. The longer it cooks, the more flavorful it becomes.
Once done, strain it through a fine mesh strainer into a storage container. Scoop off fat from the top if desired (it’ll float like oil). Store it in the freezer or refrigerator. I bought these silicone molds that are perfect for freezing broth because it has 8 molds that are 1 cup each, so it’s easy to grab as many cups of broth as you want from the freezer whenever you need it.
Now let’s get into the Chicken Noodle Soup recipe!
Ingredients for Peas & Carrots Noodle Soup
Broth – A necessity, of course!
Pasta noodles – I used Banza pasta which is made from chickpeas and gluten-free. Feel free to sub with any pasta of choice.
Olive oil – for sautéing the veggies in.
Onion, carrots, peas – The veggies.
Garlic cloves – For flavor, plus they’re super nutrient dense and great for boosting the immune system!
Fresh parsley – For extra color, flavor, and nutrients
Salt, pepper – for flavor. Adjust to preference.
Method
- Start out by dicing up the carrots and onion.
- In a large pot, add the olive oil and turn the heat to med-high. Once heated, add the carrots, onion, and peas. Cook for a few minutes then add the minced garlic cloves. Sauté for a couple more minutes, then add the broth, salt, and pepper.
- Turn the heat to high to bring the broth to a boil. Once the broth is boiling, add the pasta and stir to combine. Cook the pasta until al dente rather than fully cooked (it will keep cooking). Banza pasta will only take a few minutes.
- Once the noodles are al dente, remove from heat. Add the fresh chopped parsley (and the chicken pieces if using) and stir to combine. Taste test it and add seasonings to adjust to your liking. You may need to add more salt depending on your broth. I used homemade broth which was already salty so I didn’t need to add any.
- Serve as desired and enjoy!
Modifications
- Sub the pasta for rice, lentils, or more veggies.
- Sub the veggies for any others you desire such as celery, diced squash or sweet potato, etc. Check out this Chicken Noodle Soup recipe if you like a carrot + celery combination.
- Sub the onion for shallots, leeks, or other onion of choice.
- Sub the chicken for turkey or other meat of choice.
What to serve with Peas & Carrots Noodle Soup
- A piece of toast
- A salad
- Garlic bread
- Crackers
- A panini / sandwich of choice
- Grilled cheese sandwich
- Bruschetta
- Grilled veggies
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I hope you love this Peas & Carrots Noodle Soup! Please be sure to lave a review if you try this recipe. Your engagement on my website helps me more than you know, and it allows me to continue creating content for you!
PrintPeas & Carrots Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: lunch, dinner
- Method: Stovetop
Ingredients
1 Tbsp olive oil
3 med-large carrots, diced
8 oz peas (I used frozen pre-cooked)
1/2 white onion, diced
3 large garlic cloves, minced
1 8–oz box Banza pasta or other pasta of choice
8–10 cups broth, to preference
2 Tbsp finely chopped fresh parsley
1/2 tsp salt, to taste
Fresh cracked black pepper
Optional: 1 cup cooked rotisserie chicken, cut into bite-sized pieces
Instructions
- Start out by dicing up the carrots and onion.
- In a large pot, add the olive oil and turn the heat to med-high. Once heated, add the carrots, onion, and peas. Cook for a few minutes then add the minced garlic cloves. Sauté for a couple more minutes, then add the broth, salt, and pepper.
- Turn the heat to high to bring the broth to a boil. Once the broth is boiling, add the pasta and stir to combine everything. Cook the pasta until al dente rather than fully cooked (it will keep cooking). Banza pasta will only take a few minutes.
- Once the noodles are al dente, remove from heat. Add the fresh chopped parsley (and the chicken pieces if using) and stir to combine. Taste test it and add seasonings to adjust to your liking. You may need to add more salt depending on your broth. I used homemade broth which was already salty so I didn’t need to add any.
- Serve as desired and enjoy!
- Please be sure to leave a comment and review. Thank you!
