Creamy Vegetable Noodle Soup

In a large pot, melt butter over medium heat.

Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Stir in zucchini and mushrooms. Cook for another 3–4 minutes.

2. Build the Broth

Sprinkle flour over vegetables and stir until evenly coated.

Slowly add vegetable broth while stirring to prevent lumps.

Season with thyme, oregano, salt, and pepper. Bring to a gentle boil.

3. Add the Noodles

Stir in egg noodles and cook until tender, about 8–10 minutes.

4. Make It Creamy

Reduce heat to low. Stir in milk or half-and-half. Simmer gently for 2–3 minutes until soup thickens and becomes creamy.

5. Serve

Ladle into bowls, sprinkle with fresh parsley, and enjoy warm.

Serving and Storage Tips