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CHICORY NOODLE SOUP
1 ½ cups
1 tablespoon olive oil
1 yellow onion, chopped
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoon low sodium spice blend such as Morton’s Nature Seasons
½ teaspoon paprika
4 cups low sodium broth
2 cups water
2 cups whole wheat egg noodles or whole wheat rotini
3 cups chicory leaves, rinsed and chopped
Heat olive oil in a large soup pot over medium heat. Add onions, carrot, and celery, and sauté until onions are translucent (about 5-10 minutes).
Add salt, pepper, seasoning blend, paprika and sauté together for 1 minute.
Add broth and water. Turn the heat up and bring to a boil.
Once broth is boiling, add pasta and simmer for the time specified on the package’s directions.
Right before serving, add in the chicory greens. Serve hot and enjoy!
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la Receta:
Download Chicory Noodle Soup.pdf