Ham Noodle Soup

This creamy Ham Noodle Soup is a true comfort meal that the whole family will love. Serve with a side salad and dinner roll for a meal that comes together in just about 30 minutes! For those of you who live in cold weather states, how are you faring this winter?  I’m not going to lie. It’s been a bit of a struggle for me.

Last year this time, we had just returned home from a 7-day Western Caribbean cruise. There’s nothing like escaping the brutal Ohio sub-zero temperatures and head to the warm, 85-degree tropics. I’m so thankful we (including kids!!) got to have that experience, but now I feel like I’m entitled to have a cruise to the tropics every January. Which makes the gray Ohio skies a little unbearable.

This year, a trip south was not meant to be for us, so I’m curling up in front of my pellet stove with memories of sand and sun dancing in my head, a blanket, a book, and a bowl of hot soup. And for this home-loving girl, that is a pretty wonderful thing. Life is good, and it’s a daily choice to find joy in the little, everyday things…to be thankful for all I have, which includes a warm home and a hot meal on these bitter cold days.

Last week I spent a morning running between teaching the kids and doing meal prep. Although baking sweets is my passion, we do need to eat a good hearty meal every now and then, so when I get the urge to cook, I try to make up a few dinners that we can have on hand in the fridge. This Ham Noodle Soup was one of those meals. It’s thick. It’s creamy. Packed full of potatoes, ham, peas and No Yolks^®  noodles.   This recipe takes a little bit of time to chop up the potatoes and ham, but really, if you keep moving, you can have this ham noodle soup on the table in just about 30 minutes. And that’s a dinner prep that I love, even if I am prepping it in the morning instead of at dinnertime. Here’s how you can make the most of your time in making this ham and egg noodle soup.

1. Take a 3 quart sauce pan, place it over medium heat and get the butter and water heating.

2. While this is heating, peel and chop up 2-3 red-skinned potatoes, enough to fill 2 cups. Dice the potatoes small, about ½ inch cubes, so they cook quickly. Throw the potatoes in the pan with the butter and water.

3. Chop up the onion and add it to the potatoes. Cover the pan and let the potatoes simmer for about 10 minutes, until the potatoes are just soft. Don’t let them get mushy at this stage because they’ll still have more time to cook.

4. After you are done with the onion, put 3 cups of water on to boil for the No Yolks^®  noodles. I love these noodles. They cook quickly and perfectly, smooth and firm, each and every time! They’re cholesterol free and  come in whole grain, too. Keep an eye on this water and add 2 cups of No Yolks^®  noodles as soon as the water is boiling.
5. While the potatoes are cooking and water is boiling, dice 1 ½ cups of cooked ham. This is a great leftover ham soup recipe! Set this aside.

6. In a medium-size bowl, pour 3 cups of whole milk. I recommend whole milk since this will make the soup the creamiest it can be, but use lower fat milk if you’d like.  Add ¼ cup flour, ⅛ teaspoon marjoram, ¼ teaspoon pepper and ½ teaspoon salt the milk. Whisk until it is all combined.

7. At this point, your potatoes should be soft.  Uncover the potatoes and slowly add the milk mixture to the potatoes. Stir this mixture constantly, but gently, so that the milk does not scorch. Cook this over medium heat for 5-10 minutes until the mixture begins to gently boil and starts to thicken. This soup won’t thicken much, but it will thicken just a bit. Remember to stir so that milk doesn’t burn!  

8.  Once the soup is thickened a bit, add your ham and 1 ¼ cups of frozen peas. Drain the No Yolks^®  noodles and add them to the soup.

9. Allow the ham noodle soup to heat through for about 5 minutes and you’re ready to dig in!

Ham Noodle Soup

4.93 from 14 votes

This creamy Ham Noodle Soup is a true comfort meal that the whole family will love. Serve with a side salad and dinner roll for a meal that comes together in just about 30 minutes!

Servings 6 servings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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Ingredients

 

• 1/4 cup butter
• 1/2 cup water
• 2 cups diced red potatoes peeled and cut into 1/2" cubes
• 1/4 cup chopped onion
• 2 cups No Yolks® noodles plus water for boiling
• 1 1/2 cups diced cooked ham
• 3 cups milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon marjoram
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/4 cups frozen peas
• Shredded cheddar cheese for topping optional

Instructions

 

• Take a 3 quart sauce pan, place it over medium heat. Add the butter and water and allow it to get hot. 
• Peel and chop up 2-3 red-skinned potatoes, enough to fill 2 cups. Dice the potatoes small, about ½ inch cubes, so they cook quickly. Place the potatoes in the pan with the butter and water. 
  
• Chop up the onion and add it to the potatoes. Cover the pan and let the potatoes simmer for about 10 minutes, until the potatoes are just soft.
  
•  In another saucepan, put 3 cups of water on to boil for the No Yolks® noodles. Once the water is boiling, add the noodles and cook according to package directions. 
  
• Dice 1 ½ cups of cooked ham. Set this aside. 
  
• In a medium-size bowl, pour 3 cups of whole milk. Add the flour, marjoram, pepper and salt. Whisk until it is all combined. 
  
• When the potatoes are soft, uncover the potatoes and slowly add the milk mixture to the potatoes. Stir this mixture constantly, but gently, so that the milk does not scorch. Cook this over medium heat for 5-10 minutes until the mixture begins to gently boil and starts to thicken. 
  
• Once the soup is thickened a bit, add the ham and 1 ¼ cups of frozen peas. Once the No Yolks® noodles are cooked, drain them and add them to the soup. 
  
• Allow the soup to heat through for about 5 minutes, then serve, topped with shredded cheese if desired.
  

Nutrition

Serving: 332g | Calories: 339kcal

Author Julie Clark

Course Main Dish

Cuisine American

Calories 339

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