Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 8 cups (1.9L) vegetable broth, low sodium
  • 2 cups (160g) wide egg noodles
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 cup (150g) frozen peas, thawed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter in a large Dutch oven or stock pot over medium heat. Add the diced onion, sliced carrots, and sliced celery; sauté for 5–7 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
  3. Pour in the vegetable broth and add the bay leaf. Increase heat to medium-high to bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  4. Stir in the egg noodles and cook according to package directions (usually 7–10 minutes) until al dente.
  5. During the final 2 minutes of cooking, stir in the thawed frozen peas.
  6. Remove the bay leaf, stir in the lemon juice and fresh parsley, and season with salt and black pepper to taste.