Beef Noodle Soup

This recipe for beef and egg noodle soup is a hearty meal full of braised tender beef, vegetables and plenty of egg noodles. It's the perfect way to warm up on a cold day!

This recipe for beef noodle soup is a hearty meal full of braised tender beef, vegetables and plenty of egg noodles. It's the perfect way to warm up on a cold day!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 441kcal

Author Sara Welch

Ingredients

2 teaspoons butter
1 medium yellow onion finely diced
3 carrots halved lengthwise, peeled and sliced into 1/2 pieces
3 stalks of celery sliced into 1/2 pieces
4 cups of leftover cooked beef cut into large chunks (such as pot roast)
6 cups of beef broth
8 ounces of egg noodles such as pappardelle
kosher salt and pepper
2 tablespoons chopped parsley

Instructions

Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent.
Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer.
Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened.
Add the noodles and bring to a boil. Boil for the time specified on your noodle packaging.
Taste for seasoning and add additional salt and pepper as needed.
Stir in the chopped parsley and serve.

Nutrition