Beef Noodle Soup (Print Version)

# Ingredients:

01 - 24 ounces of egg noodles.
02 - A dash of salt and pepper.
03 - 8 cups of beef broth (choose low-sodium if possible).
04 - 3-4 garlic cloves, minced nice and small.
05 - 2 tablespoons of cooking oil.
06 - 1/4 teaspoon thyme, dried.
07 - 2-3 lbs of beef roast.
08 - Optional: mushrooms already sautéed.
09 - 1 package of onion soup mix.
10 - 2 big carrots, chopped up.
11 - A tiny bit of dried rosemary (about 1/2 teaspoon).
12 - A 10.5 oz can of cream of mushroom soup.
13 - 2 celery stalks, chopped thinly.

# Instructions:

01 - Cut the roast into cubes (1-inch size). Toss them with some salt and a little pepper.
02 - Warm up oil in a big pot, then brown all the beef cubes on each side.
03 - Mix the garlic, dried herbs, broth, and soup mix into the pot. Bring it to a boil, then lower the heat to let it simmer covered for an hour.
04 - Toss in the chopped carrots, celery, and cream of mushroom soup. Cook for about 20 minutes.
05 - Drop in the noodles and let them cook for 5-10 minutes until soft. Add optional mushrooms, and enjoy!

# Notes:

01 - Instant Pot or slow cooker works fine too.
02 - Chuck roast is a great option for this.
03 - If you’re freezing it, skip the noodles.

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