Simple Noodle Soup Recipe

Dylan Enerson, Reporter

Cooking can be a tricky thing to nail down, especially if it has been a while since you have gone to the grocery store, but there are plenty of things you can make with simple ingredients that you probably already have at home. Last week I was in exactly this situation and that is what caused my roommate and I to experiment with a recipe to try to make something out of nothing.  This noodle dish is something that I plan on cooking again just due to its simplicity and low amount of time required to cook.  


1 can cream of mushroom soup 

1 box of noodles 

½ onion 

¼ green pepper 

5 tablespoons vegetable bouillon 

Choice of spices 

This recipe was extremely simple to make and serve. Start by boiling a large pot of water for your noodles. Add the noodles and cook for 10 to 20 minutes or until al-dente. While the noodles are cooking, cut up and sauté the onions and green pepper until the onions are a golden brown. Add the cream of mushroom soup to a separate pot and heat until simmering, then add the vegetable bouillon and combine. Once combined, add the onions and peppers to this along with your blend of spices and mix. When I made it, I added oregano, lemon pepper, and Italian seasoning. While this is a simple blend of spices it added enough and blended well with the cream of mushroom soup. Once the noodles are finished cooking, drain the water and pour the water out of the large pot and coat the noodles with the sauce. 

Once you follow those steps you can serve with your choice of sides. When we made it, I added microwaved meatballs to the meal after cooking and sides of garlic bread and broccoli. With these sides this noodle dish is a delicious addition to my recipe book and one that I plan on cooking again soon. It is a great recipe for when you are short of time after a long day at work or if you have plans later that night. We got four meals out of the recipe, and it reheated fantastically; it is a great meal to make extra of to bring leftovers to work. The dish itself had a savory flavor and was reminiscent of gravy due to the flavors from the soup, so it went well during the cold season but could be used as a side for a larger meal as well as a whole meal. 


Dylan Enerson is a Dakota Student General Reporter. He can be reached at [email protected].