Beef Noodle Soup
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!
Servings: 8 people
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 the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
- Add the onion, carrots, and celery stalks to the pot and saute with the beef until the beef has cooked and the onions are transparent. Add in the garlic and saute another minute, just until it becomes fragrant.
- To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
- Add the parsley to the soup and serve with additional salt and pepper to taste!
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 35g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 1262mg | Potassium: 562mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5265IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg
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