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Egg Noodle Beef Soup Recipe
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Egg Noodle Beef Soup





Serves 6
Homemade soup at its tastiest.
Ingredients:
3 lb beef chuck roast |
Salt, to taste |
Ground black pepper, to taste |
2 tablespoons olive oil |
8 cups beef broth |
3 cloves garlic, minced |
1/2 teaspoon dried rosemary |
1/4 teaspoon dried thyme |
1 envelope onion soup mix, 1 oz. |
1 can cream of mushroom soup, 10.5 oz |
2 ribs celery, chopped |
2 carrots, peeled and chopped |
1 package egg noodles, 24 oz |
Directions:
- Trim the roast and cut into 1-inch cubes. Season with salt and pepper.
- Pour olive oil into a Dutch oven. Bring to high heat. Once the oil is hot, add the beef and sear on all sides.
- Stir in beef broth, garlic, rosemary, thyme, and onion soup mix. Bring to a boil, then reduce heat to low, cover and cook for 1 hour.
- Add the mushroom soup, celery, and carrots. Cook for 20 minutes.
- Add the egg noodles and cook for 5-10, minutes, until the noodles are tender.
- Spoon into serving bowls and enjoy!
Course: | Soup |
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