Beef and Egg Noodle Soup

• Meat

  • 4 cups Beef, Cooked

• Produce

  • 3 Carrots
  • 3 stalks Celery
  • 2 tbsp Parsley
  • 1 Yellow onion, medium

• Canned Goods

  • 6 cups Beef broth

• Pasta & Grains

  • 8 oz Egg noodles

• Baking & Spices

  • 1 Kosher salt and pepper

• Dairy

  • 2 tsp Butter

Found on dinneratthezoo.com

Description

Ingredients

• 2 teaspoons butter
• 1 medium yellow onion, finely diced
• 3 carrots, halved lengthwise, peeled and sliced into ½ inch pieces
• 3 stalks of celery, sliced into ½ inch 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

Directions

• 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.