4.9 from 39 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 441 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
16g
(5%)
Protein
38g
(76%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
146mg
(49%)
Sodium
1101mg
(46%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 146mg | 49% |
| Sodium | 1101mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.