Autumn’s easy noodle soup recipe you can enjoy any time
this soup ranks as one of the tastiest autumn dishes. some variants demand long prep times and hours in the kitchen. today, the focus is on a healthy, speedy option that fits a busy schedule. this homemade noodle soup is quick, simple, and satisfying. it lets you skip store-bought broth cubes and still nourish body and taste buds. your health will thank you, and so will your palate.
the classic noodle soup is the star here. it comes together with minimal fuss and can be served as a light starter at lunch or a comforting main at night. families love it, and kids often ask for seconds. below are the ingredients and the steps to prepare this wholesome dish.
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Ingredients for the noodle soup
to make this noodle soup, gather these ingredients:
- 350 ml chicken stock
- 2 cloves garlic
- 30 grams Serrano ham in cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 2 eggs
- 40 grams thin noodles
cauliflower soup often appears alongside purifying recipes that support weight loss within a week. this noodle soup version stays rooted in simple, pantry-friendly components that deliver comfort without fuss.
How to make homemade noodle soup
start by warming a little oil in a pan. add the finely chopped garlic and let it sizzle briefly until it releases its aroma—be careful not to burn it. add the ham cubes and stir to coat them in the oil. sprinkle in paprika and continue to fry gently. next, pour in the homemade chicken broth, reduce the heat, and let the mixture simmer slowly for about ten minutes. the base flavors will meld beautifully during this time.
in another pot, boil two eggs. once they are just cooked, transfer them to a plate to cool slightly, then peel and cut them into small pieces for later. when the mixture in the first pan has simmered, add the noodles and cook according to the package directions, which depend on their thickness. a few minutes are usually enough for tender noodles. after they reach the right texture, remove the pan from heat and let it rest for two or three minutes. finally, fold in the chopped egg and ladle into bowls. croutons can be added on top for a crisp, savory finish if desired.