This recipe is an adaptations of this meal makeover from the discontinued, online magazine, Ready Made.
I made a few changes to the recipe to fit my pantry supplies and my tastes, and now it is my husband's favorite meal that I've ever made. I have been instructed to make a '50 batch' whenever I make this soup. (A 50 batch is like a double batch, but 50 times over instead of twice – yes, it's that good.)
First, dice ½ a medium onion, preferably red, but any color is fine. And cut up ¼ cup of carrots. Saute the onion and carrot in a medium saucepan over medium heat in a little olive oil or butter for 10 minutes.
Add 2 cups chicken broth and a handful of bite-size frozen green beans. Bring to a boil. Throw in some basil – about ½ tsp of dried basil should do. You can add some salt and pepper to taste as well.
Add ¾ cup orzo pasta and boil for 6 minutes
Add ¼ cup frozen corn and boil for another 3 minutes.
Reduce heat to low and add a little cheese wedge or some cream cheese. You can also throw in a little cream or milk if you have it handy. Simmer and stir the soup until it is nice and creamy – 1-2 minutes. This is supposed to be a thick soup, but if your soup is turning into sticky noodles, you might need to add a little more broth or water at this point.
Tiny Noodle Soup
½ medium onion, diced
¼ cup carrot, diced
1 tbsp olive oil or butter
2 cups chicken or vegetable broth
½ tsp dried basil
salt and pepper
handful frozen green beans cut into bite size pieces
¼ cup frozen corn
1 garlic and herb Laughing Cow cheese wedge or
2 tbsp cream cheese
1-3 tbsp cream or milk (optional)
Heat olive oil or butter in a medium sauce pan over medium heat. Add onion and carrot and saute for 10 minutes. Pour the chicken broth into pan, add green beans and bring to boil over high heat. Add orzo and boil for 6 minutes. Add corn and boil for an additional 3 minutes. Lower heat, add cheese and milk to mixture and simmer for a minute or two. Add broth or water as needed. Serve hot.