No-Chicken Noodle Soup Recipe | PBS Food

No-Chicken Noodle Soup

A vegetarian take on chicken noodle soup that is sure to please any picker eater in your family.


Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Yield: 4 servings


  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion, diced
  • 2 tsp. minced garlic, (3 – 4 cloves)
  • 4 stalks celery, sliced (use the leaves, too)
  • 4 carrots, sliced
  • 1 tsp. dried thyme
  • 64 oz. reduced-sodium chicken or vegetable broth
  • 2 cups fine egg noodles
  • 1/4 tsp. salt, or to taste
  • 1/4 tsp. black pepper, or to taste
  • 2-3 Tbsp. chopped fresh parsley (optional)


  1. Heat a stockpot over medium heat, add the butter and oil, and when the butter melts, add the onions, garlic, celery, and carrots. Sauté them until the onions are tender and translucent, 8 – 10 minutes
  2. Stir in the thyme, then add the broth and bring it to a boil. Add the noodles and cook them until they are just tender, about 4 minutes if you are using fine egg noodles. Season it with salt and pepper to taste, garnish it with the parsley, and serve it immediately.
  3. Slow Cooker Directions: Add all ingredients except the noodles to the slow cooker, and turn to low for 8 - 10 hours, or to high for 3-4 hours. 30 minutes, before serving, add noodles and turn slow cooker to high for the final 30 minutes of cooking.
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