1. Sauté the Aromatics
In a large pot, melt butter over medium heat.
Add onion; cook 5 minutes until soft.
Stir in garlic; cook 1 minute until fragrant.
2. Simmer the Vegetables
Add broth, potatoes, carrots, and thyme.
Bring to a boil, then reduce to a simmer.
Cook 15–20 minutes, until potatoes are fork-tender.
3. Add the Noodles
Stir in egg noodles.
Simmer 6–8 minutes, until noodles are cooked through.
Season with salt and pepper to taste.
4. Serve Warm
Ladle into bowls. Top with fresh parsley and a pat of butter if desired.
Great with:
Crusty bread or biscuits
Simple green salad
A mug of hot tea or spiced cider

Serving Suggestions

❄️ Snow day essential: Pair with board games and wool socks
🥖 Weeknight comfort: With grilled cheese sandwiches
🧣 Potluck favorite: Transport in a thermos for neighbors
🌿 Garden twist: Add frozen peas or spinach in the last 5 minutes
Make-Ahead & Storage Tips
Fridge: Keeps up to 4 days—noodles will soften slightly (add extra broth when reheating).
Freeze: Freeze without noodles; add fresh noodles when reheating.
Prep ahead: Chop veggies the night before; store in containers.
Frequently Asked Questions