Summer Garden Soup

It was the perfect confluence of events, really. While scrolling through Pinterest, I saw a chicken noodle soup recipe that looked really good. Then I got to thinking about the huge bowl of fresh produce on my kitchen counter that needed to be cooked.

You don’t have an overflowing amount of homegrown veggies on your counter? Well then obviously you don’t know Mr. Winston, our buddy and resident neighborhood gentleman farmer and tractor driver. Big Boy and Little Boy are enamored, naturally.

This is a great recipe for using an assortment of veggies. It would also be good for those who have run out of ideas with a CSA box. It’s rare that I make up a recipe on the fly, but this one turned out great so I’m delighted to share. Use whatever you have and see how it goes! I even threw in some leftover canned corn from the boys’ dinner.

When Husband came home and saw me at the stove, he exclaimed, “Oh great, soup! Perfect for this chilly summer day!” Oops.

Summer Garden Soup

2 tbsp olive oil
1 quart chicken broth
1.5 quarts water
2 tbsp minced garlic
1 onion, finely chopped
1 cup diced carrots
3 stalks celery, diced
8 mini new potatoes, diced
2 yellow squash, diced
1/3 cup yellow corn
1 package Reames Frozen Egg Noodles
3 tbsp butter
1 tsp dried oregano
1/2 tsp dried sage
1 tsp dried parsley flakes
1 tbsp garlic salt
Black pepper to taste
1/3 cup milk

1 tbsp lemon juice  

Preparation Instructions
Heat olive oil in large soup pot over medium-high heat. Add onion, celery, carrot, and minced garlic; sauté under tender and fragrant. Add chicken broth and water. Bring to a low boil. Add squash, corn, potatoes, butter, and spices. Bring back to a rolling boil. Add the frozen noodles to the pot and cook for 15 minutes, stirring occasionally to prevent sticking. Add milk and continue to boil for 5 minutes or until noodles are soft and broth has thickened. Stir in lemon juice before serving.

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