Serves: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 ½ cups leftover Good Ranchers ham, diced
- 1 teaspoon dried thyme
- 4–6 cups chicken broth (Use 4 cups for a thicker, less-soupy texture — add up to 6 cups for a brothier soup)
- 8oz cooked egg noodles or other short-cut pasta
- Salt and pepper, to taste
- Optional: Splash of heavy cream
Instructions:
1. Sauté the veggies: In a large pot, heat the butter or oil over medium heat. Add the onion, carrots, and celery; cook for about 5 minutes until softened.
2. Add garlic: Stir in the garlic and cook for 1 minute.
3. Build the soup: Add the diced ham, thyme, and chicken broth. Bring to a boil.
4. Add the noodles: Add the noodles and stir to combine.
5. Season: Taste and season with salt and pepper. Add a splash of heavy cream for a more luscious texture, if desired.
Serve: Ladle into bowls and enjoy!