3-Ingredient Creamy Vegetable Soup with Egg Noodles
A simple, comforting, and budget-friendly soup that’s perfect for busy weeknights. With just three main ingredients, you can make a creamy, hearty meal in under 30 minutes.
Ingredients (4 Servings)
- 1 (32 oz / 950 ml) carton of cream of vegetable soup (or creamy vegetable soup)
- 3 cups egg noodles
- 3 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
Optional Seasonings (Recommended)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
Instructions
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil.
Cook the egg noodles according to the package instructions until just tender.
Drain and set aside.
Step 2: Heat the Soup
In a large saucepan or Dutch oven, pour in the cream of vegetable soup.
Add 1–2 cups of water or vegetable broth, depending on how thick you like your soup.
Heat over medium heat, stirring occasionally.
Step 3: Cook the Vegetables
Stir the frozen mixed vegetables into the soup.
Cook for about 8–10 minutes, or until the vegetables are hot and tender.
Step 4: Add the Noodles
Add the cooked egg noodles to the soup.
Stir gently until everything is evenly combined.
Cook for another 2–3 minutes until heated through.
Step 5: Season and Serve
Taste and season with garlic powder, onion powder, parsley, salt, and pepper if desired.
Ladle into bowls and serve hot.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Helpful Tips
- Add cooked shredded chicken or turkey for extra protein.
- Stir in ½ cup shredded cheddar or Parmesan cheese for a richer flavor.
- A splash of milk or heavy cream makes the soup even creamier.
- Fresh parsley or chives add color and freshness before serving.
- If the soup thickens after sitting, stir in a little extra broth or milk when reheating.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze without the noodles for up to 2 months. Cook fresh noodles when serving for the best texture.
Nutritional Information (Approximate Per Serving)
- Calories: 290
- Protein: 8 g
- Carbohydrates: 42 g
- Fat: 10 g
- Saturated Fat: 3 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 720 mg
Health Benefits
- Provides a good variety of vegetables in one meal.
- Egg noodles supply energy from carbohydrates.
- Mixed vegetables contribute fiber, vitamins A and C, and minerals.
- Quick and comforting meal for busy days.
- Easily customizable with lean protein or extra vegetables.
Frequently Asked Questions
Q: Can I use fresh vegetables?
Yes. Chop them into small pieces and simmer until tender before adding the noodles.
Q: Can I make it vegetarian?
Yes. Use a vegetarian cream of vegetable soup and vegetable broth.
Q: Can I use another pasta?
Absolutely. Small shells, macaroni, rotini, or ditalini work well.
Q: How do I make it richer?
Stir in cream cheese, heavy cream, or shredded cheese before serving.
Q: Can I make it gluten-free?
Yes. Use gluten-free egg noodles or gluten-free pasta and a certified gluten-free cream soup.
This 3-Ingredient Creamy Vegetable Soup with Egg Noodles is proof that simple ingredients can create a warm, satisfying meal. It’s creamy, comforting, family-friendly, and perfect for lunch or dinner whenever you need an easy homemade soup.