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Beef & Egg Noodle Soup

 

Beef & Egg Noodle Soup

Ready in 35 minutes

Serves : 6

Ingredients:

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

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.

 

by Sara    

 

About Mohammad Daeizadeh

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