(Serves 6)

2 tbsp butter (or olive oil)

1 large yellow onion, diced

3 cloves garlic, minced

4 cups (950ml) vegetable or chicken broth

3 medium potatoes, peeled and diced

2 large carrots, sliced

1½ cups (150g) wide egg noodles (or GF noodles)

½ tsp dried thyme

Salt & pepper to taste

Optional:

Fresh parsley, chopped

A splash of cream or milk at the end

Grated Parmesan for serving

💡 Pro Tips:

Don’t overcook noodles—add them last so they stay tender, not mushy.
Use starchy potatoes (like Yukon Gold) for a naturally creamy broth.
Double the batch—this soup freezes beautifully!

Step-by-Step Instructions (Simple, Savory, Soul-Warming)