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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.
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!