Effortless Beef Noodle Soup (Print Version)
# Ingredients:
01 -
2-3 lbs of roast beef.
02 -
2 tbsp of any cooking oil.
03 -
8 cups of beef stock, low sodium.
04 -
1 packet of onion soup mix.
05 -
1/2 tsp dried rosemary.
06 -
1/4 tsp dried thyme.
07 -
3-4 garlic cloves, chopped fine.
08 -
1 can (10.5 oz) of creamy mushroom soup.
09 -
2 big carrots, diced.
10 -
2 stalks of celery, diced.
11 -
1.5 lbs of egg noodles.
12 -
Pepper and salt, as needed.
13 -
Optional sautéed mushrooms on the side.
# Instructions:
01 -
Cut off fat from the roast, then cube it into 1-inch chunks. Sprinkle with salt and pepper.
02 -
Pour oil into a big pot, heat it up, and brown the beef chunks on every side.
03 -
Toss in the broth, soup mix, herbs, and garlic. Let it boil, then cook on low for an hour with the lid on.
04 -
Mix in the creamy soup, carrots, and celery. Let it all simmer for about 20 minutes.
05 -
Cook the noodles in the pot for about 5-10 minutes until soft. Toss in mushrooms if you're using.
# Notes:
01 -
You can make this in either a slow cooker or Instant Pot.
02 -
Chuck roast is the best to use.
03 -
Freeze it without the noodles if needed.