Creamy Egg Noodles and Plenty of Veggies #dinnerrecipe #food #amazingrecipe

I wasn't actually certain what to call this formula. It's similar to within a pot pie yet with egg noodles as the base instead of a baked good outside layer. It's additionally somewhat like a rich vegetable chowder. Or then again perhaps it's a chicken-less chicken and noodles style dish? I truly don't have the foggiest idea what to call it yet what I cannot deny is that this formula is flavorful.

These smooth veggies and noodles are a tasty solace sustenance. I cherish how the winter season is a reason to make unlimited bunches of soups and stews like this one. The egg noodles are covered in a rich and velvety sauce yet the veggies help balance it out. It's an incredible method to go through a portion of those canned vegetables that have been sitting in your storeroom for a considerable length of time.

On the off chance that you need to make a without dairy variant, you can substitute the entire milk for a veggie lover cream. I attempted this with Ripple's without dairy cream and it was similarly as tasty as entire milk. I infrequently have milk in my ice chest yet this formula made it worth rushing to the store to get a quart! Remember, this formula contains egg noodles so on the off chance that you needed to make this totally veggie lover, you'd have to substitute the noodles also.
Creamy Egg Noodles and Plenty of Veggies #dinnerrecipe #food #amazingrecipe
Also try our recipe Creamy Tortellini with Spinach & Tomatoes #dinnerrecipe #food #amazingrecipe


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • ½ cup diced carrots (about 3 large carrots)
  • 4 cloves garlic, minced
  • 3 cups vegetable broth (I like the “not-chicken” kind of broth)
  • 2 cups whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 8oz egg noodles
  • 1 cup corn (canned or frozen)
  • 1 cup peas (canned or frozen)
  • 1 teaspoon salt (or to taste)


  1. In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
  2. Add the onion, celery, and carrots to the pot and cook for 6-7 minutes until the vegetables are tender.
  3. Add the garlic and cook for 30 seconds.
  4. Add the broth and bring to a boil.
  5. Add the thyme, paprika, egg noodles, corn, and peas.
  6. Return to a boil then reduce to a simmer, add milk, and cook for 10-15 minutes until the noodles are tender and the mixture has thickened.
  7. Add salt, plus more if needed.
  8. Let sit for 8-10 minutes before serving, to allow it to continue to thicken

Read more our recipe Baked Barbecue Chicken & Quinoa Bowls #dinnerrecipe #food #amazingrecipe

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