Description
Meat and Noodle Soup is a warm, savory soup filled with tender chunks of meat, hearty egg noodles, and vegetables simmered in a flavorful broth. Whether made with beef, pork, or chicken, it’s an easy, rustic dish perfect for chilly nights or anytime comfort food.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 lb stew meat (beef, pork, or chicken thighs), cut into bite-sized pieces
- Salt and pepper, to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups beef, chicken, or vegetable broth
- 1 teaspoon dried thyme or Italian seasoning
- 2 bay leaves
- 6 oz egg noodles or wide pasta
- Optional garnish: fresh parsley or grated Parmesan
Instructions
1. Brown the Meat
- Heat oil in a large soup pot or Dutch oven over medium heat.
- Season meat with salt and pepper, then brown in batches until seared on all sides. Remove and set aside.
2. Sauté Vegetables
- In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally.
- Add garlic and cook for another 30 seconds.
3. Simmer the Broth
- Return meat to the pot.
- Pour in broth, add thyme and bay leaves. Bring to a boil, then reduce heat.
- Cover and simmer for 25–30 minutes, until meat is tender.
4. Cook the Noodles
- Add egg noodles and simmer uncovered for 8–10 minutes until tender.
- Adjust salt and pepper to taste. Remove bay leaves.
5. Serve
- Ladle into bowls and garnish with fresh parsley or Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup Recipes
- Method: Stovetop Simmered
- Cuisine: American
Nutrition
- Serving Size: 1½ cups per person
- Calories: 350 kcal
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Meat and Noodle Soup