This vegetarian dish is made with creamy egg noodles and plenty of veggies for a rich and delicious comfort food. It’s perfect for an easy weeknight meal!

creamy veggies and noodles
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I wasn’t exactly sure what to call this recipe. It’s sort of like the inside of a pot pie but with egg noodles as the base rather than a pastry crust. It’s also a bit like a creamy vegetable chowder. Or maybe it’s a chicken-less chicken and noodles style dish? I really don’t know what to call it but what I do know is that this recipe is delicious.

These creamy veggies and noodles are a delicious comfort food. I love how the winter season is an excuse to make endless batches of soups and stews like this one. The egg noodles are coated in a rich and creamy sauce but the veggies help balance it out. It’s a great way to use up some of those canned vegetables that have been sitting in your pantry for months.

Creamy Noodles

How to Make Creamy Veggies and Noodles

First saute, the vegetables until they’re soft. Then add the garlic and spices and continue to saute for a minute or two until fragrant.

chopped celery, onion, and carrot

Add the broth, noodles, carrots, and corn, and cook until the noodles are just becoming tender. Do not overcook the noodles. They’ll continue to soften in the broth, so I prefer to remove the pot from heat as soon as the noodles are al dente.

Creamy Noodles in a pot

After removing the soup from heat, stir in the evaporated milk. This makes the soup rich and creamy without actual heavy creamy. This recipe reheats well, but I don’t recommend freezing. Creamy soups tend to separate when frozen. When reheating leftovers, you may need to add a splash of water as it tends to thicken when cooled.

I made this in my 6 qt dutch oven but you can use a heavy-bottomed pot if you don’t have a dutch oven. Mine is the Lodge brand, and I love it. My parents got it for me for Christmas a few years ago and it’s perfect for everything from soups to baking bread!

How to make vegan creamy veggies and noodles

Vegan half and half

If you want to make a dairy-free version, you can substitute the evaporated milk for a vegan cream. I tried this with Ripple’s dairy-free half and half and it was just as luscious as evaporated milk.

Vegan egg noodles

Keep in mind, this recipe does contain egg noodles so if you wanted to make this completely vegan, you’d need to substitute the noodles as well. I’ve found vegan-friendly “egg” noodles at Walmart. They look just like egg noodles and they taste pretty similar, but they’re completely egg-free.

creamy veggies and noodles

The Best Vegetable Broth

I recommend using a flavorful broth for this recipe. Many vegetable broths are watery and flavorless which is why I typically prefer a “not-chicken” style broth that has the flavor of chicken broth without the chicken. This kind from Edward and Sons is my absolute favorite. They also make a low sodium version if you need to control the saltiness. Ocean’s Halo also makes a delicious vegetarian chicken-style broth.

Tips for perfectly creamy veggies and noodles

  • Try to dice your onion, celery, and carrots into even-sized pieces so they soften at the same rate.
  • When adding the evaporated milk, be sure to keep the heat low. If the heat is too high, it will start to boil and cause the milk to curl. (This doesn’t mean you have to throw it out, it just won’t be as smooth.)
  • I like cooking this in a dutch oven, but you can also use any large pot with a lid.
creamy veggies and noodles

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creamy veggies and noodles

Creamy Veggies and Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This vegetarian dish is made with creamy egg noodles and plenty of veggies for a rich and delicious comfort food. It’s perfect for an easy weeknight meal!


Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 4 cups vegetable broth (I like this “not-chicken” style broth)
  • 8oz egg noodles
  • 1 cup corn (canned or frozen)
  • 1 cup peas (canned or frozen)
  • 1 cup evaporated milk
  • 1 teaspoon salt (or to taste)


  1. In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
  2. Add the onion, celery, and carrots to the pot and cook for 8-10 minutes until the vegetables are tender.
  3. Add the garlic, thyme, paprika, and turmeric and cook for 1 minute.
  4. Add the broth and bring it to a boil.
  5. Add the egg noodles, corn, and peas.
  6. Cook for 6-7 minutes until the egg noodles are tender. (I recommend slightly undercooking the noodles as they’ll continue to soften in the broth.)
  7. Remove from heat, stir in the milk, and add salt to taste.