Beef Noodle Soup

Ingredients:

Chuck Roast
Grandma’s Frozen Homemade Egg Noodles,
1 white onion chopped,
4 or 5 celery stalks chopped,
1 -2 boxes 26- 32 oz of good beef broth to add to your drippings.
Salt, pepper, garlic power, or other favorite seasonings for cooking a roast.

Prepare the noodles as per the package
4 -5 lb chuck roast, seasoned with salt, pepper, garlic powder, (your favorite seasonings) cooked until tender in oven or pressure cooker.

Cool slightly and rough cut in to small chunks. (The meat will further fall apart as the soup cooks)

Drain any fat from the cooking pan and save the drippings for broth.

Add 4 cups of water to your leftover drippings to make broth for soup.
In a soup pot place the chopped cooked meat, onion, celery, and your dripping mixture.

Add ½ the prepared broth, taste for flavor.

Add more broth or water as your taste and quantity of soup broth dictates.

Bring this mixture to a slow boil.

More meat flavoring will come out as the roast juices blend with your broth.

Once the soup base is to your flavor liking, add the separated egg noodles, cook until done.

Shared by Vicki Lewman Terra


Facebook Pot Stirrers