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.