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 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
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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