This recipe has two names. Struggle Bus Soup and mean green machine. It’s definitely a raid the crisper drawer for anything green and the back of the pantry cupboard for those packs of ramen you’ve been holding onto for a rainy day type of recipe.

Also parsley isn’t just for decorating every 90’s restaurant plate. Put it in your soups! Put it in your pesto! It’s delicious.

Ingredients

• 2 chicken ramen packets
• 4 cups water
• 1/4 cup frozen peas
• 1/4 cup frozen onion
• 1/2 head of broccoli, cut into florets
• 2 carrots, cut into matchsticks
• 2 garlic cloves, minced
• 1/4 cup parsley, chopped
• 1 chicken bouillon cube
• 1/2 tsp tarragon
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 2 tsp butter
• Salt/pepper

Directions

1. In a medium size pot over medium heat put butter and garlic and heat till butter is melted.
2. Add frozen veggies to the pot and cook for 3-5 minutes cooking off some of the moisture.
3. Add carrots and broccoli and cook for 3 minutes.
4. Add garlic powder, onion powder, seasoning packets from ramen and tarragon. Cook for 3 minutes to heat the spices. (Helps bring out the delicious salt flavor from the ramen packets.)
5. Add water and bouillon cube and stir to mix spices and veggies together. Cook for about 5 minutes.
6. Add noodles and parsley and cook till noodles are your desired doneness. About 3-5 minutes.
7. Salt and pepper to taste.