Beef Noodle Soup

4 from 1 vote

Warm and comforting Beef Noodle Soup is a delicious spin-off of classic chicken noodle soup. A combination of tender beef, vegetables, and egg noodles is simmered in a savory broth for the best one-pot winter meal!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: beef and noodles, beef noodle soup

Servings: people

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
1 pound chuck roast, cut into 1 inch cubes
1 teaspoon salt
½ teaspoon pepper
1 yellow onion, minced
4 large carrots, chopped
4 celery stalks, sliced
3 cloves garlic, minced
8 cups beef broth
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
12 ounces egg noodles
2 tablespoons fresh parsley, chopped

Instructions

Heat 1 tablespoon olive oil in a large, heavy bottom pot over medium-high heat. Add the cubed 1 pound chuck roast, 1 teaspoon salt and ½ teaspoon pepper to the pot and stir to coat the beef in the salt and pepper.
Add the chopped 1 yellow onion, 4 large carrots, and 4 celery stalks, to the pot and saute with the beef until the beef has cooked and the onions are transparent. Add in the minced 3 cloves garlic, and saute another minute, just until it becomes fragrant.
To the pot, add 8 cups beef broth, 1 tablespoon fresh thyme, and 1 teaspoon fresh rosemary,and bring everything to a rolling boil. Add 12 ounces egg noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
Add 2 tablespoons fresh parsley, to the soup and serve with additional salt and pepper to taste!

Nutrition

QR code

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