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Beef & Egg Noodle Soup


Beef & Egg Noodle Soup

Ready in 35 minutes

Serves : 6


2 teaspoons butter
1 medium yellow onion; finely diced
3 carrots; halved lengthwise, peeled and sliced into 1/2 inch pieces
3 stalks of celery; sliced into 1/2 inch pieces
4 cups leftover cooked beef; cut into large chunks (such as pot roast)
6 cups beef broth
8 ounces 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.


by Sara    


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About Mohammad Daeizadeh

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