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Beef Noodle Soup
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 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 6 servings
Calories 441 kcal
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
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.
Calories: 441 kcal | Carbohydrates: 16 g | Protein: 38 g | Fat: 23 g | Saturated Fat: 9 g | Cholesterol: 146 mg | Sodium: 1101 mg | Fiber: 3 g | Sugar: 4 g