Old-Fashioned Beef and Noodle Soup

READY IN: 11hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
  • Season beef with salt and pepper and nestle into slow cooker.
  • Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Cook egg noodles in boiling salted water until tender, then drain.
  • Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
  • Stir in parsley, season with salt and pepper to taste, and serve.
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