Description
A comforting and rich Beef Noodle Soup recipe that is perfect for any occasion.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch cubes
- 8 cups beef broth
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon soy sauce
- 8 ounces egg noodles
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the beef cubes to the pot and brown on all sides, about 5-7 minutes.
- Once browned, add the beef broth, carrots, celery, thyme, oregano, bay leaf, and soy sauce.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Stir in the egg noodles and cook according to package instructions, usually about 6-8 minutes, until tender.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a richer flavor, consider adding a splash of red wine to the broth while simmering.
- You can substitute the beef with chicken or tofu for a different protein option.
- For a spicier kick, add a pinch of red pepper flakes or sliced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg