Best Thermos Noodle Soup Recipes

VEGETABLE NOODLE SOUP

Vegetable Noodle Soup image

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings, about 4 cups

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

Steps:

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

THERMOS NOODLE SOUP

Thermos Noodle Soup image

Posted for "Back to School Photo Tag Lunchbox Special" When cooking with a thermos bottle, it is important to use a thermos that will hold heat the longest, and last the longest under heavy use and abuse. This recipe is based on a 1 Qt Stanley Food Thermos. The food thermos has a wide mouth lids with an insulated lid that doubles as a bowl. You made need to adjust the amounts to fit your thermos.

Provided by Nyteglori

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups spaghetti
2 cups boiling water
2 teaspoons beef bouillon or 2 teaspoons vegetable bouillon
1 teaspoon instant minced onion
1/2 teaspoon parsley

Steps:

Add all ingredients to 1 quart thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer "cooking" times.

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