Slow-Cooked Beef and Noodle Soup
A comforting, hearty dish made with tender beef and soft egg noodles in a rich, savory broth, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 2-3 pounds beef roast Rich in flavor and perfect for slow cooking.
- 1 can (14 oz.) reduced-sodium beef broth Provides a savory base.
- 1 envelope beefy onion soup mix Enhances the broth's depth.
- 1 can (10.5-10.75 oz.) cream of celery or mushroom soup Undiluted for creaminess.
- 3-4 cloves garlic, minced Adds fragrant depth.
- 6-8 cups beef broth or water To achieve desired consistency.
- 1 package (24 oz.) frozen home-style egg noodles Softens beautifully in the broth.
- Salt and pepper, to taste For seasoning.
Instructions
Preparation
- In a large mixing bowl, combine the reduced-sodium beef broth, beefy onion soup mix, cream of celery or mushroom soup, and minced garlic. Mix well until everything is combined, and set the soup mixture aside for a moment.
- Place the beef roast directly into your slow cooker. Gently pour the prepared soup mixture over the roast, ensuring it’s well coated.
Cooking
- Cover the slow cooker with the lid and set to LOW. Allow to cook for approximately 8 hours or overnight for more intense flavor.
- After cooking, shred the beef directly in the slow cooker using two forks.
- Add an additional 6-8 cups of beef broth or water to achieve preferred soup consistency. Cover and cook on LOW for another 8 hours to intensify the flavors.
- One hour before serving, stir in the frozen egg noodles and season with salt and pepper to taste. Increase to HIGH and cook for another hour, or until noodles are tender.
Notes
For added flavor, marinate the beef roast overnight before cooking. For a thicker soup, add cornstarch mixed with water 30 minutes before done. Consider adding vegetables like carrots or peas. Garnish before serving with fresh herbs.