When I was a kid, my mother made what is still to this day, my favorite comfort food. We called it milk noodle soup (we weren't very culinarily creative.) I'm certain that the recipe came over on the boat with my German great-grandparents and because it is made with relatively inexpensive ingredients, I'm also sure it was popular during the lean, Depression years.
My challenge was to remake the original, which was laden with butter and full fat cream, into one that is at least a little more healthy. I substituted some of the butter with olive oil and I added in the cabbage as a way of cutting back on the quantity of noodles as well as a way to incorporate more vegetables. Also I totally cut out the cream and replaced it with skim milk.
Milk Noodle Soup (the sequel)
1 Tbsp butter
1 Tbsp olive oil
1 onion, diced
1 stalk celery (with leaves) diced
salt and pepper
pinch of red pepper flakes
1 tsp dried thyme
1 clove garlic, minced
2 Tbsp flour
6 cups chicken broth
1/4 medium head of cabbage, shredded
2 medium red potatoes, diced (I left the skins on)
8 ounces of egg noodles
1 cup skim milk
handful of fresh parsley, chopped
In soup pot over medium heat, melt butter and olive oil. Add onion and celery. Season with salt, pepper, red pepper flakes and thyme. Saute until translucent, about 5 minutes. Add garlic and saute for another minute or two. Stir in flour and cook for several minutes, stirring constantly. Add in chicken broth and bring back to a boil. Add cabbage, potatoes and noodles. Bring to a boil, reduce heat and simmer for about 15 minutes, or until vegetables and noodles are tender. Remove from heat; stir in milk and parsley.