The husband has been under the weather, so instead of making him chicken noodle soup, I decided to make him this instead. Feel free to use homemade chicken stock if you have some lying around, low sodium canned chicken broth, or if you want a more beef flavor, low sodium beef stock.
Crock Pot Beef Noodle Soup
Source: Lo Huynh (6 servings)
1 pound stewing beef, cut into 1″ chunks
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 each carrot, peeled and diced into 1″ chunks
6 stalks celery, washed and diced into 1″ pieces
1 each small yellow onion, chopped
4 cloves garlic, minced
6 cups water
4 teaspoons chicken bouillon
1 teaspoon dried parsley
2 cups dried extra wide egg noodles, cook according to directions on package
2 tablespoons canola oil
2 tablespoons fresh parsley, finely chopped
1. In a pot, over high heat, add 2 tablespoons of canola oil.
2. Once the oil is hot, add the stewing beef, kosher salt, and black pepper. Sear the meat until it has a nice brown color.
3. Add the garlic, onions, carrots, and celery to the pot. Saute for about five minutes or until there is slight caramelization and is fragrant.
4. Place the sauteed meat and vegetables in a crock pot. Add 6 cups of water, 4 teaspoons chicken bouillon, and 1 teaspoon dried parsley.
5. Set the crock pot on low setting and let cook for 6 hours.
6. Skim off any scum, if necessary.
7. After 6 hours, put the crock pot on high setting and add the cooked extra wide egg noodles Let this cook for ten to fifteen minutes.
8. Serve in bowls and garnish with the fresh parsley.