Savory Beef and Potato Noodle Soup
Savory Beef and Potato Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, diced
- 2 cloves garlic, minced
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 2 russet potatoes, medium, peeled and diced into 1/2-inch pieces
- 4 cups beef broth, low sodium
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Noodles and Finish
- 4 ounces egg noodles, medium
- 1 cup whole milk
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 7 min
- 2
Add the diced yellow onion, minced garlic, sliced carrots, and sliced celery to the pot with the beef. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the diced russet potatoes, beef broth, dried thyme, dried rosemary, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the potatoes are fork-tender.
⏱️ 15 min
- 4
Add the egg noodles to the simmering soup. Cook uncovered for 5 to 7 minutes, or according to package directions, until the noodles are tender.
⏱️ 7 min
- 5
Remove the pot from the heat and stir in the whole milk. Heat gently over low heat for 2-3 minutes, just until warmed through; do not boil after adding milk. Taste and adjust seasonings if needed.
⏱️ 3 min
- 6
Ladle the Savory Beef and Potato Noodle Soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Beef and Potato Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, diced
- 2 cloves garlic, minced
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 2 russet potatoes, medium, peeled and diced into 1/2-inch pieces
- 4 cups beef broth, low sodium
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Noodles and Finish
- 4 ounces egg noodles, medium
- 1 cup whole milk
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 7 min - 2
Add the diced yellow onion, minced garlic, sliced carrots, and sliced celery to the pot with the beef. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the diced russet potatoes, beef broth, dried thyme, dried rosemary, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the potatoes are fork-tender.
⏱️ 15 min - 4
Add the egg noodles to the simmering soup. Cook uncovered for 5 to 7 minutes, or according to package directions, until the noodles are tender.
⏱️ 7 min - 5
Remove the pot from the heat and stir in the whole milk. Heat gently over low heat for 2-3 minutes, just until warmed through; do not boil after adding milk. Taste and adjust seasonings if needed.
⏱️ 3 min - 6
Ladle the Savory Beef and Potato Noodle Soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min