This beef noodle soup made with leftover pot roast is just as soul-satisfying as a classic chicken noodle soup but without the chicken.
Chicken noodle soup is obviously a classic and “good for the soul”. So what is beef noodle soup good for? The heart? Muscles? Mind? I could not think of anything catchy so I’ll let you decide that.
In general when I have some leftover pot roast I make a beef vegetable soup. But I just wasn’t feeling like vegetable soup the other day – I wanted a noodle soup instead. This recipe for beef noodle soup is pretty much like a standard chicken noodle soup but I added some petite diced tomatoes to the broth in addition to the chopped onion, carrots and celery.
Beef broth from a can (or box) tastes kind of “off” to me. It is a personal preference (as with any recipe) but I decided to use chicken broth plus one can of beef consomme´ for the liquid in my beef noodle soup recipe. If you happen to have a homemade beef stock on-hand then that would be an even better addition.
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Beef Noodle Soup
- 2 tbsp vegetable oil
- 1/2 large onion chopped
- 5 medium carrots peeled and sliced
- 3 stalks celery chopped
- 1 (14.5 oz) can petite cut diced tomatoes drained
- 2 cups leftover pot roast
- 6 cups chicken broth
- 1 (10 oz) beef consomme´
- 8 oz egg noodles
- 1/4 cup fresh parsley chopped
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- salt to taste
Heat oil over medium heat in a large soup pot.
Add the onion, carrots and celery and cook for about 5 minutes, stirring occasionally.
Add the tomatoes, beef, chicken broth and beef consomme´. Bring to a boil and reduce to a simmer.
Stir in the noodles, parsley, garlic powder, thyme and about a teaspoon of salt. Simmer until noodles are cooked, about 15 minutes.
Taste and season with more salt if desired.
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