Slow-Cooked Beef and Noodle Soup
A heartwarming soup featuring tender beef and wholesome egg noodles simmered in a rich broth, perfect for cozy evenings.
Ingredients
For the Soup Base
- 1 can (14 oz.) reduced-sodium beef broth To bolster the flavor
- 1 envelope beefy onion soup mix For a savory depth
- 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted For creamy richness
- 3-4 cloves garlic, minced To enhance the aroma
For the Soup
- 2-3 pounds beef roast, preferably chuck or brisket For optimal tenderness
- 6-8 cups beef broth or water More if desired for perfect consistency
- 1 package (24 oz.) frozen home-style egg noodles To create a hearty base
- to taste Salt and pepper To round out the flavors
Instructions
Preparation
- In a large bowl, mix together the beef broth, beefy onion soup mix, cream of celery or mushroom soup, and minced garlic until smooth.
- Place the beef roast in a slow cooker, ensuring it’s well-coated by pouring the combined soup mixture over it.
Cooking
- Cover the slow cooker and set it on LOW for 8 hours, or overnight, for maximum tenderness.
- Once cooked, shred the beef directly in the slow cooker with two forks.
- Add 6-8 cups of extra beef broth or water to achieve your desired soup consistency.
- Cover and cook on LOW for an additional 8 hours.
- One hour before serving, stir in the frozen egg noodles along with salt and pepper to taste.
- Increase the heat to HIGH and cook for another hour, or until the noodles are tender.
Notes
For added flavor, consider browning the beef roast before slow cooking. You can also add vegetables like carrots or peas during the last hour for nutrition.