Weeknight noodle soup makes the perfect easy dinner option when you don’t know what to cook!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you have any questions about this, just click here! All content copyright Teaspoon of Nose 2012-2024.
Jump to RecipeSometimes you get home and realize there’s nothing for dinner. But you’re trying to be smart and not grab takeout. But what can you cook at this point?
You can make weeknight noodle soup.
If you have chicken broth, noodles, a couple of vegetables (frozen works fine!) and eggs, you’ve got dinner sorted.
If you’ve got a leftover protein – shredded chicken, ground beef, whatever – throw it in too. But the beauty of this meal is that you can throw it together even if you forgot to thaw something and don’t want to run back to the store.
I use homemade bone broth when I can. Which makes it sound a lot
And if there’s none in the freezer, grab that store-bought broth. No need to get fancy.
I ALWAYS keep peas and corn in the freezer, carrots in the fridge, and onions in the pantry. They’re so versatile that I always keep some on hand, even if as a last minute side dish. So for a last-minute dinner, there’s always some vegetable options lying around.
For protein, top with a soft boiled egg. I’m going through a major soft boiled egg phase – they’re so good! They add such a richness to whatever you’re eating. Plus eggs are cheap and they’re always in our fridge!
Tools you’ll need: stock pot.
Weeknight Noodle Soup
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 onion
- 1 clove garlic
- 4 carrots
- 6 bone broth
- 1/2 lb macaroni
- 2/3 cup peas
- 1 handful spinach
- 2-4 eggs soft boiled
- 1 1/2 tbsp Italian seasoning
- salt and pepper to taste
Instructions
- Dice the onions, and garlic, and slice the carrots
- In a large stock pot, drizzle the oil and when almost smoking, add the onion. Saute for 3-5 minutes, until the color has started to brown.
- If you're making soft boiled eggs, go ahead and get these started.
- Add the carrots to the onions and cook 2 minutes. Add the garlic and Italian seasoning and cook one minute more. Remove the veggies from the pot and set aside.
- Add the bone broth to the pot and bring to a boil. When it's boiling, add the macaroni and cook according to the box instuctions for al dente pasta.
- When the pasta has cooked 5 minutes, add the vegetables back in as well as peas. If you're adding leftover proteins, add in as well.
- With one minute to go on the macaroni timer, add in the spinach to wilt and adjust seasoning as needed.
- Serve in bowls and top with soft boiled eggs!
So next time you’re at a loss for what to make for dinner, throw together some weeknight noodle soup! Your belly and your wallet will thank you.
What’s your favorite last second dinner option? I also love Thai stir fry,
