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
Recipe Description
This beef and egg noodle soup is so very simple yet it packs a lot of flavor. The recipe starts with a base of carrots, onions and celery. Add in your leftover pot roast and beef broth and give the whole thing a quick simmer on the stove until the vegetables are tender. The final step is to add the egg noodles.
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